Lemon Herb Chicken & Quinoa Spring Power Bowl
A fresh, low-glycemic, high-protein lunch bowl packed with spring vegetables and bright citrus flavor—perfect for meal prep and workday fuel.
Servings: 4 (each serving ~1½ cups
Ingredients
- 1 cup dry quinoa rinsed
- 2 cups water
- 1 lb boneless skinless chicken breast
- 1 Tbsp olive oil
- 2 cloves garlic minced
- Zest and juice of 1 lemon
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup asparagus trimmed and cut into 1-inch pieces
- 1 cup snap peas trimmed
- 1 cup cherry tomatoes halved
- ¼ cup fresh parsley chopped
- 2 Tbsp crumbled feta cheese optional
Instructions
- In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 12–15 minutes until water is absorbed. Fluff with a fork and set aside.
- While quinoa cooks, heat olive oil in a skillet over medium heat.
- Season chicken with garlic, lemon zest, oregano, salt, and pepper.
- Cook chicken for 5–6 minutes per side until fully cooked (internal temp 165°F). Remove and let rest, then slice.
- In the same skillet, lightly sauté asparagus and snap peas for 3–4 minutes until tender-crisp.
- In a large bowl, combine cooked quinoa, vegetables, and cherry tomatoes.
- Add sliced chicken on top. Drizzle with fresh lemon juice and toss gently to combine.
- Sprinkle with parsley and feta (if using).
