Herbed Chicken and Quinoa Bowl – A Fresh, Satisfying Weeknight Meal

This Herbed Chicken and Quinoa Bowl is the kind of meal that checks every box: flavorful, filling, and simple enough for a busy weeknight. Tender chicken is coated in fresh herbs, paired with fluffy quinoa, and finished with crisp vegetables and a bright lemony dressing. It’s balanced without feeling boring and comes together with pantry basics.

Whether you’re cooking for one or feeding a family, this bowl is easy to customize and great for leftovers. Think of it as your new go-to when you want something wholesome without fuss.

What Makes This Special

This isn’t just another chicken and grain bowl. A generous mix of fresh herbs—like parsley, dill, and basil—adds a bright, garden-fresh flavor that feels restaurant quality.

The quinoa is cooked with stock and a bay leaf for extra depth, so every bite tastes intentional. A quick lemon-garlic dressing ties it all together, adding acidity that keeps the dish light. Best of all, it’s flexible: swap in seasonal veggies, use the herbs you have, and adjust the protein to fit your routine.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Quinoa: 1 cup uncooked quinoa, rinsed
• Stock: 2 cups low-sodium chicken or vegetable stock (or water)
• Fresh Herbs: 1/2 cup chopped parsley, 2 tablespoons chopped dill, 2 tablespoons chopped basil (or cilantro)
• Vegetables: 1 cup cherry tomatoes (halved), 1 small cucumber (diced), 1 small red onion (thinly sliced), 2 cups baby spinach or arugula
• Aromatics: 3 cloves garlic (minced), 1 lemon (zest and juice)
• Spices: 1 teaspoon dried oregano, 1/2 teaspoon paprika, pinch of red pepper flakes (optional)
• Pantry: Olive oil, salt, black pepper
• Extras (optional): Feta cheese, olives, toasted almonds or pumpkin seeds, plain Greek yogurt for a dollop
• Bay Leaf: 1 (optional, for the quinoa)

Instructions

1. Rinse the quinoa. Place quinoa in a fine-mesh sieve and rinse under cold water for 20–30 seconds.

   This removes bitterness and helps it cook fluffy.

2. Cook the quinoa. Add quinoa, stock (or water), a pinch of salt, and the bay leaf to a pot. Bring to a simmer, cover, and cook on low for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes.

   Fluff with a fork and remove the bay leaf.

3. Prep the chicken. Pat the chicken dry and cut into bite-size pieces or leave whole if you prefer slicing after cooking. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, dried oregano, paprika, and a small pinch of red pepper flakes if using.
4. Make the herb mixture. In a small bowl, combine the parsley, dill, basil, lemon zest, and half of the minced garlic. Drizzle in 1 tablespoon olive oil and a pinch of salt.

   This will coat the chicken after cooking so the herbs stay bright.

5. Sear the chicken. Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Add the chicken in a single layer. Cook without moving for 3–4 minutes to get color, then flip and cook another 3–5 minutes until cooked through.

   If using whole breasts, cook 5–6 minutes per side and rest before slicing.

6. Toss chicken with herbs. Turn off the heat. Add the herb mixture to the warm chicken and toss to coat. The residual heat releases the herbs’ aroma without dulling their flavor.
7. Mix the vegetables. In a bowl, combine tomatoes, cucumber, and red onion.

   Add a pinch of salt and let it sit for a few minutes to draw out juices.

8. Make the dressing. Whisk together 3 tablespoons olive oil, the juice of 1 lemon, the remaining garlic, 1/4 teaspoon salt, and a few grinds of pepper. Taste and adjust acidity or salt.
9. Assemble the bowls. Add a bed of spinach or arugula to each bowl. Spoon in a generous scoop of quinoa.

   Top with herbed chicken and the tomato-cucumber mixture. Drizzle with the lemon dressing.

10. Add extras. Finish with crumbled feta, olives, or toasted nuts for crunch. A spoonful of Greek yogurt adds creaminess if you want it.

Keeping It Fresh

For meal prep, store components separately: chicken, quinoa, veggies, and dressing.

This keeps the greens crisp and the quinoa from getting soggy. The chicken and quinoa will keep in the fridge for 3–4 days in airtight containers. The chopped veggies are best within 2 days, but the dressing actually improves overnight.

If you plan to eat it warm, reheat the chicken and quinoa gently, then add the greens and dressing right before serving.

Why This is Good for You

• Protein-rich: Chicken and quinoa both contribute to a steady, satisfying source of protein.
• Whole grains: Quinoa adds fiber and important minerals like magnesium and iron.
• Healthy fats: Olive oil provides heart-friendly monounsaturated fats.
• Fresh produce: Tomatoes, cucumbers, onions, and greens deliver vitamins, hydration, and crunch without heavy calories.
• Balanced plate: You get a smart mix of protein, complex carbs, and produce, which helps with energy and satiety.

Common Mistakes to Avoid

• Skipping the quinoa rinse: Unrinsed quinoa can taste bitter. A quick rinse makes a big difference.
• Crowding the pan: Overloading the skillet steams the chicken and prevents browning. Cook in batches if needed.
• Adding herbs too early: Cooking fresh herbs for too long dulls their flavor.

  Toss them in at the end.

• Overcooking chicken: Dry chicken makes the whole bowl feel bland. Pull it off the heat when the internal temperature hits 165°F (74°C) and let it rest.
• Overdressing greens: Add dressing right before serving and go light. You can always add more.

Recipe Variations

• Citrus twist: Swap lemon for lime and use cilantro and mint.

  Add avocado and a sprinkle of chili powder.

• Mediterranean style: Keep the lemon and dill, add kalamata olives, roasted red peppers, and a spoon of hummus.
• Roasted veggie bowl: Roast zucchini, bell peppers, and red onion with olive oil and salt. Toss with the quinoa for a warmer, cozier version.
• Grill it: Marinate the chicken in olive oil, lemon, garlic, and oregano, then grill for smoky flavor.
• Plant-based: Use chickpeas or grilled tofu instead of chicken. Toss with the same herb mixture and dressing.
• Different grains: Try farro, brown rice, or couscous if you don’t have quinoa.

FAQ

Can I use dried herbs instead of fresh?

Yes, but use them differently.

Season the chicken with dried oregano and a little dried basil or dill before cooking, then finish with a small amount of fresh parsley if you can. Dried herbs are stronger and benefit from heat; fresh herbs shine at the end.

How do I make this dairy-free?

The base recipe is already dairy-free if you skip the feta and yogurt. Use olives or toasted nuts for richness and texture.

What’s the best way to cook quinoa so it’s fluffy?

Rinse it well, use a 2:1 liquid-to-quinoa ratio, simmer low and slow with the lid on, then rest off heat for 5 minutes.

Fluff with a fork to separate the grains.

Can I make the chicken ahead?

Absolutely. Cook and cool the chicken, then store it for up to 3–4 days. Reheat gently and toss with a little fresh lemon juice and herbs to brighten it back up.

Is this good cold?

Yes.

This bowl tastes great at room temperature or chilled. Keep the dressing separate and add it right before eating to keep the textures lively.

What if I don’t like raw onions?

Soak the sliced onions in cold water with a pinch of salt for 10 minutes, then drain. This softens the bite without losing flavor.

Can I use rotisserie chicken?

Definitely.

Shred it and toss with the herb mixture and dressing. It’s a fast shortcut when you don’t want to cook chicken from scratch.

Final Thoughts

The Herbed Chicken and Quinoa Bowl is one of those reliable meals you’ll lean on again and again. It’s fresh, filling, and flexible enough to match whatever you have in your kitchen.

With a handful of herbs and a bright dressing, even simple ingredients feel special. Prep once, eat well all week, and enjoy a bowl that tastes as good as it is good for you.