Herbed Chicken and Quinoa Bowl with Veggies

Imagine a bowl that brings together the bright aroma of fresh herbs, the nutty comfort of quinoa, and tender, herb‑infused chicken—all in one vibrant, wholesome plate. This Herbed Chicken and Quinoa Bowl with Veggies delivers that experience in under an hour.

What sets this dish apart is the layered flavor profile: a light citrus‑herb marinade, a dash of toasted garlic, and a splash of lemon‑yogurt drizzle that keep every bite lively and satisfying.

Busy professionals, active families, and anyone craving a balanced meal will love it, whether it’s served for a quick weeknight dinner or a nutritious lunchbox addition.

The process is straightforward—marinate the chicken, cook quinoa, sauté colorful vegetables, then bring everything together with a simple sauce. Finish with a sprinkle of fresh herbs and you’ve got a restaurant‑quality bowl at home.

Why You'll Love This Recipe

Ingredients

The foundation of this bowl is a blend of fresh, nutrient‑dense ingredients that work together to create texture, flavor, and visual appeal. Tender chicken breasts absorb a lemon‑herb marinade, while fluffy quinoa provides a neutral, protein‑rich base. A mix of colorful vegetables adds crunch and natural sweetness, and the finishing sauce ties everything together with creamy tang. Each component is chosen for its role in delivering a balanced, satisfying meal.

Main Ingredients

• 4 boneless, skinless chicken breasts (about 1½ lbs)
• 1 cup quinoa, rinsed
• 2 cups low‑sodium chicken broth (for quinoa)

Veggies

• 1 cup broccoli florets
• 1 cup red bell pepper, sliced
• 1 cup carrots, thinly sliced

Sauce/Marinade

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ¼ cup Greek yogurt
• 1 tbsp fresh dill, chopped

Seasonings & Garnish

• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Together, these ingredients create a harmonious bowl where each bite delivers protein, complex carbs, and a spectrum of vegetables. The lemon‑herb blend infuses the chicken with brightness, while the yogurt‑dill drizzle adds a creamy tang that prevents the dish from feeling dry. The quinoa acts as a neutral canvas, soaking up the sauce and keeping the bowl satisfying without excess heaviness. Fresh herbs at the end lift the whole composition with a burst of aroma and color.

Step-by-Step Instructions

Preparing the Base

Begin by rinsing the quinoa under cold water to remove its natural saponin coating, which can taste bitter. Combine the quinoa with 2 cups of low‑sodium chicken broth in a medium saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the grains are fluffy and the liquid is absorbed. While the quinoa cooks, place the chicken breasts in a shallow dish and drizzle with 2 tbsp olive oil, lemon juice, oregano, garlic powder, smoked paprika, salt, and pepper. Toss to coat and let the mixture rest for 10 minutes so the flavors penetrate the meat.

Cooking Process

1. Heat the Skillet. Place a large non‑stick skillet over medium‑high heat and add 1 tbsp olive oil. When the oil shimmers (about 30 seconds), it’s hot enough to sear without burning. This temperature creates a caramelized crust that locks in juices.
2. Sear the Chicken. Lay the marinated chicken breasts in the pan, giving each piece space. Cook without moving for 4‑5 minutes until a golden‑brown crust forms. Flip and sear the other side for another 4‑5 minutes. The interior should be opaque but not fully cooked yet, which allows the later oven finish to complete the process gently.
3. Remove & Rest. Transfer the chicken to a plate, cover loosely with foil, and let rest while you sauté the vegetables. Resting prevents juices from spilling out when the meat is cut later.
4. Sauté the Veggies. In the same skillet, add the remaining 1 tbsp olive oil followed by broccoli, bell pepper, and carrots. Stir‑fry for 5‑6 minutes, until the vegetables are tender‑crisp and lightly caramelized. Season with a pinch of salt and pepper.
5. Make the Yogurt‑Dill Sauce. Reduce heat to low, then whisk together Greek yogurt, fresh dill, the remaining 1 tbsp lemon juice, and a splash of the pan drippings. The heat should be gentle enough to warm the sauce without curdling. Taste and adjust seasoning.

Finishing Touches

Slice the rested chicken into bite‑size strips, then return it to the skillet with the vegetables. Toss everything together, coating the meat and veggies with the creamy dill sauce. Spoon the cooked quinoa into serving bowls, top with the chicken‑veggie mixture, and finish with a generous sprinkle of fresh parsley. Serve immediately while warm, allowing the sauce to mingle with each component for a cohesive, flavorful bite.

Tips & Tricks

Perfecting the Recipe

Flavor Enhancements

Brighten the bowl with a final squeeze of lemon right before serving. Add a pinch of red‑pepper flakes for subtle heat, or drizzle a teaspoon of high‑quality extra‑virgin olive oil for extra richness. A handful of toasted pine nuts adds crunch and a buttery note that complements the herbs beautifully.

Common Mistakes to Avoid

Skipping the resting period for the chicken causes all the juices to run out when sliced, leaving the meat dry. Also, avoid cooking the vegetables on too high a heat; they should stay vibrant and crisp, not mushy. Finally, never over‑mix the yogurt sauce—gentle folding preserves its silky texture.

Pro Tips

Variations

Ingredient Swaps

Feel free to replace chicken with turkey cutlets, pork tenderloin, or firm tofu for a vegetarian twist. Swap broccoli for snap peas, cauliflower, or roasted sweet potatoes. If you prefer a different grain, try brown rice, farro, or millet; each offers a unique texture while still soaking up the sauce.

Dietary Adjustments

For gluten‑free diners, ensure the broth and any pre‑made sauces are certified gluten‑free. To make the bowl dairy‑free, substitute Greek yogurt with a plant‑based yogurt or a light tahini‑lemon drizzle. Keto enthusiasts can omit the quinoa and serve the protein and veggies over cauliflower rice, swapping honey for a keto‑friendly sweetener if needed.

Serving Suggestions

Pair the bowl with a side of warm pita or crusty sourdough to scoop up extra sauce. A simple cucumber‑mint salad adds a refreshing contrast, while a handful of roasted chickpeas provides additional crunch and plant protein. For a festive touch, garnish with pomegranate seeds for a burst of sweet‑tart flavor.

Storage Info

Leftover Storage

Allow the bowl to cool to room temperature (no longer than 2 hours), then transfer the chicken, vegetables, and quinoa into separate airtight containers. This prevents sogginess. Store in the refrigerator for up to 4 days. For longer keeping, freeze the components in portion‑size bags or containers for up to 3 months; label with the date for easy tracking.

Reheating Instructions

Reheat the chicken and veggies in a preheated 350°F oven, covered with foil, for 12‑15 minutes until steaming hot. Stir the quinoa on the stovetop with a splash of broth or water for 2‑3 minutes. If using a microwave, heat each component separately on medium power, adding a drizzle of sauce to keep everything moist. Finish with a fresh herb sprinkle before serving.

Frequently Asked Questions

This Herbed Chicken and Quinoa Bowl blends bright herbs, tender protein, and wholesome veggies into a single, satisfying dish. By following the detailed steps, you’ll achieve perfect flavor balance, texture, and nutrition every time. Feel free to experiment with swaps and seasonings—cooking is an adventure, and this bowl is a versatile canvas. Serve it hot, enjoy the compliments, and relish the confidence that comes from mastering a healthy, restaurant‑quality recipe.