Name: Lemon Herb Ground Chicken & Quinoa Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 pound ground chicken; 1 cup quinoa, rinsed; 2 cups low-sodium chicken broth; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 lemon, zested and juiced; 2 tablespoons fresh parsley, chopped; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup cherry tomatoes, halved; ½ cup cucumber, diced

Hey y'all! If you're looking for a zesty, wholesome dinner that's easy to whip up and bursting with fresh flavor, these Lemon Herb Ground Chicken & Quinoa Bowls are just what you need. The juicy ground chicken is infused with fragrant herbs and citrusy lemon, marrying perfectly with fluffy quinoa and crisp vegetables. Whether you want a light weeknight meal or a make-ahead lunch, this recipe will brighten up your table. Let’s get cooking!

Lemon Herb Ground Chicken & Quinoa Bowls

Why You'll Love This

Bright, tangy flavors from fresh lemon and herbs make every bite irresistible.
It’s a one-bowl meal, perfect for busy weeknights or nutritious meal prep.
High in protein and naturally gluten-free, perfect for many diets.
Easy to customize with your favorite veggies and toppings.
Great for leftovers—just reheat and enjoy without losing any flavor.

Ingredients

1 pound ground chicken
1 cup uncooked quinoa (rinsed)
2 cups low-sodium chicken broth or water
1 tablespoon olive oil
2 garlic cloves, minced
1 medium shallot, finely chopped
Juice and zest of 1 large lemon (about 2 tablespoons juice)
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon salt (plus more to taste)
¼ teaspoon freshly ground black pepper
1 cup cherry tomatoes, halved
½ large cucumber, sliced
¼ cup chopped fresh parsley
Optional: ¼ cup feta cheese, crumbled
Optional: lemon wedges, for serving

Directions

Step 1: Cook the Quinoa

In a medium saucepan, combine the rinsed quinoa and chicken broth (or water).
Bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and simmer for 15 minutes, or until quinoa is tender and liquid is absorbed.
Remove from heat, fluff with a fork, and set aside.

Step 2: Sauté the Aromatics

Meanwhile, heat the olive oil in a large nonstick skillet over medium heat.
Add minced garlic and chopped shallot. Sauté for 2–3 minutes, until fragrant and translucent.

Step 3: Cook the Chicken

Add ground chicken to the skillet with aromatics. Cook, breaking up the meat with a spoon, until fully cooked through and lightly browned, about 6–7 minutes.
Stir in lemon zest, lemon juice, oregano, thyme, basil, salt, and pepper. Sauté for another 2–3 minutes until the herbs are well distributed and the chicken is fragrantly seasoned.

Step 4: Assemble the Bowls

Divide the cooked quinoa into 4 bowls.
Top each with equal amounts of lemon herb ground chicken.
Add cherry tomatoes, cucumber, fresh parsley, and sprinkle with feta cheese, if desired.
Serve with lemon wedges for extra brightness.

Notes

Use fresh lemon: Freshly squeezed lemon juice adds the best punch—bottled just won’t compare.
Don’t overcook: Cook chicken until just browned for a juicy texture; overcooking can make it dry.
Rinse quinoa: Rinsing before cooking removes bitterness for a better flavor.

Variations

Mediterranean: Add kalamata olives, roasted red peppers, and swap feta for goat cheese.
Spicy: Stir in ½ teaspoon chili flakes or a chopped jalapeño with the chicken for a little heat.
Veggie-Packed: Mix in steamed broccoli florets, zucchini, or spinach for more greens.

Required Equipment

Large nonstick skillet
Medium saucepan with lid
Cutting board & knife
Measuring cups and spoons
Wooden spoon or spatula

Storage Instructions

Store assembled bowls (without fresh veggies/toppings) in airtight containers in the fridge for up to 4 days.
Reheat the chicken and quinoa in the microwave or on the stovetop until hot.
Add fresh veggies and herbs just before serving for best texture and taste.

Serving Recommendations

Pair with warm pita, hummus, or tzatziki sauce for a complete meal.
Serve alongside a crisp green salad dressed with lemon vinaigrette.
Add a chilled glass of iced tea or light white wine for a refreshing finish.

Pro Tips

For extra flavor, marinate the ground chicken in lemon juice and herbs for 20 minutes before cooking.
Use tri-color quinoa for extra color and subtle nutty flavor.
If short on time, prep toppings while the quinoa cooks to streamline mealtime.

FAQ

Can I use ground turkey instead of chicken?: Absolutely! Ground turkey works great and brings similar light, tender results.
Is this recipe suitable for meal prep?: Yes! You can prepare the quinoa and chicken up to 4 days in advance and add your fresh toppings right before eating.
Can I freeze the cooked chicken mixture?: Yes, the lemon herb ground chicken freezes well—just store in a sealed bag or container for up to 3 months and thaw overnight before reheating.

Total Prep Time: 15 minutes
Total Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings