Grilled Lemon Herb Chicken Bowls
These easy and flavorful grilled chicken bowls are packed with Mediterranean-inspired ingredients like lemon herb-marinated chicken, fresh vegetables, and aromatic herbs. Perfect for healthy weeknight dinners or meal prep.
Ingredients
- For the Chicken Marinade:
- 2 boneless skinless chicken breasts (pounded to even thickness)
- 2 tbsp olive oil extra virgin preferred
- Juice of 1 lemon about 3 tbsp
- 2 garlic cloves minced
- 1 tsp dried oregano Greek oregano if available
- 1 tsp dried thyme
- Salt to taste (sea salt recommended)
- Black pepper to taste (freshly ground preferred)
- For the Bowl:
- 1 cup cooked jasmine rice or basmati
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced (English cucumber preferred)
- ¼ cup red onion thinly sliced (soaked in water to mellow, optional)
- ¼ cup fresh parsley chopped (flat-leaf preferred)
- ¼ cup feta cheese crumbled (optional)
- Lemon wedges for serving
Instructions
- Prepare the Marinade
- In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Let the marinade sit for 5 minutes to develop flavor.
- Marinate the Chicken
- Pound the chicken to an even ¾-inch thickness. Add to the marinade and coat well. Cover and refrigerate for at least 30 minutes (up to 4 hours for best flavor).
- Grill the Chicken
- Preheat grill to medium-high (375–400°F). Lightly oil the grates. Grill chicken for 6–7 minutes per side or until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
- Prepare the Vegetables
- While chicken rests, halve tomatoes, dice cucumber, slice red onion, and chop parsley. Soak onion slices in cold water for 10 minutes if needed to reduce sharpness.
- Assemble the Bowls
- Start with a scoop of rice in each bowl. Add sliced grilled chicken, then layer tomatoes, cucumber, and red onion. Sprinkle with fresh parsley and crumbled feta.
- Serve
- Serve with lemon wedges for an extra citrusy finish. Warm bowls slightly before serving if desired.
Notes
Marination Tip: Marinate for at least 30 minutes; 2–4 hours is ideal. Don’t exceed 24 hours due to lemon acidity. No Grill? Use a grill pan, skillet, or bake at 425°F for 18–20 minutes. Storage: Store chicken, rice, and vegetables separately for up to 4 days. Assemble fresh for best texture. Low-Carb Option: Substitute rice with cauliflower rice or mixed greens. Flavor Variations: Add olives, avocado, sun-dried tomatoes, or tahini dressing for Mediterranean flair. Dairy-Free: Skip the feta or replace with nuts/seeds for texture.
