Dinner
Lemon Herb Chicken and Veggie Quinoa Bowls
Bursting with fresh spring flavor from crisp asparagus and sweet peas, all tossed with fluffy quinoa and a zesty lemon herb chicken. Topped with crumbled feta, it’s a light, nourishing meal that feels straight out of the Mediterranean.
Lemon Herb Chicken and Veggie Quinoa Bowls
Bursting with fresh spring flavor from crisp asparagus and sweet peas, all tossed with fluffy quinoa and a zesty lemon herb chicken. Topped with crumbled feta, it’s a light, nourishing meal that feels straight out of the Mediterranean.
Ingredients
- 2 boneless, skinless chicken breasts (cut into bite sized pieces)
- 1 tbsp olive oil
- Juice and zest of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup quinoa, rinsed
- 2 cups bone broth
- 1 bunch asparagus, chopped into 1-inch pieces
- 1 bag sugar snap peas, trimmed
- 1/2 container cherry tomatoes, halved
- 1 can chickpeas, drained and rinsed
- 2 tbsp fresh parsley, chopped
- ¼ cup crumbled feta (optional)
Instructions
- In a medium pot, bring the broth to a boil. Stir in quinoa, cover, reduce heat, and simmer for 12-15 minutes until fluffy.
- While quinoa cooks, heat olive oil in a skillet over medium heat. Season chicken with lemon juice, zest, garlic, oregano, salt, and pepper. Cook until golden and fully cooked.
- In the same pan, add asparagus and snap peas. Sauté for 2-3 minutes until slightly tender but still crisp. Stir in cherry tomatoes and chickpeas, warming for another minute.
- Fluff quinoa with a fork and divide into bowls. Top with sliced chicken, sautéed veggies, and a sprinkle of fresh parsley. Add feta if using.
- Serve with extra lemon wedges for a fresh finish!