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Flavorful Lemon-Herb Chicken Dinner Bowl Recipe with Easy Chimichurri Sauce

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A quick and easy lemon-herb chicken bowl with a bright, tangy chimichurri sauce, perfect for weeknight dinners or meal prep. This dish combines juicy chicken, fresh herbs, and wholesome grains for a comforting yet light meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 2 lemons (zested and juiced)
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano (or 2 tablespoons fresh, chopped)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 avocado, sliced (optional)
  • Handful fresh parsley or basil for garnish
  • For Chimichurri Sauce:
  • 1 cup fresh parsley, packed (roughly chopped)
  • ½ cup fresh cilantro, packed (roughly chopped)
  • 3 cloves garlic
  • 2 tablespoons red wine vinegar
  • ½ teaspoon red pepper flakes (adjust to taste)
  • ½ cup olive oil
  • Salt and pepper to taste

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together lemon zest, lemon juice, minced garlic, olive oil, oregano, salt, and black pepper. Add chicken breasts and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  2. Prepare the Chimichurri Sauce: Combine parsley, cilantro, garlic, red wine vinegar, and red pepper flakes in a food processor. Pulse a few times, then slowly drizzle in olive oil while blending until slightly chunky. Season with salt and pepper to taste. Set aside.
  3. Cook the Grain: Prepare quinoa or brown rice according to package instructions. Fluff with a fork and keep warm.
  4. Cook the Chicken: Heat a large skillet over medium-high heat with a splash of olive oil. Remove chicken from marinade (discard excess) and cook 6-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  5. Assemble the Bowl: Divide grain between bowls. Top with sliced chicken, cherry tomatoes, avocado slices, and a generous drizzle of chimichurri sauce. Garnish with fresh parsley or basil.

Notes

Marinate chicken for at least 20 minutes for flavor; up to 2 hours for deeper taste. Let chicken rest after cooking to lock in juices. Chimichurri sauce can be made ahead and stored in fridge up to 3 days. Use a meat thermometer to ensure chicken reaches 165°F. If no food processor, finely chop herbs and garlic by hand.

Nutrition

Keywords: lemon herb chicken, chimichurri sauce, chicken dinner bowl, easy chicken recipe, healthy chicken bowl, weeknight dinner, meal prep

Find it online: https://atomicbite.com/flavorful-lemon-herb-chicken-dinner-bowl-recipe-with-easy-chimichurri-sauce/