Lemon Herb Chicken Bowl

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 1/4 cup freshly chopped rosemary
• 2 tablespoons freshly chopped thyme
• 2 lemons, juiced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup mixed greens
• 1 cup cooked quinoa
• 1 cup diced cucumber
• 1/2 cup diced red bell pepper

Method

1. 1In a blender or food processor, combine rosemary, thyme, lemon juice, olive oil, garlic, salt, and pepper, then blend until smooth to create the marinade.
2. 2Place the chicken in a large ziplock bag and pour in the marinade, sealing the bag and massaging to coat the chicken evenly, then refrigerate for at least 2 hours or overnight.
3. 3Preheat the grill to medium-high heat and remove the chicken from the marinade, letting any excess liquid drip off.
4. 4Grill the chicken for 5-7 minutes per side, or until it reaches an internal temperature of 165°F.
5. 5While the chicken is cooking, prepare the lemon-tahini sauce by whisking together 1/2 cup tahini, 1/4 cup lemon juice, 1 clove minced garlic, and 1/4 cup water in a small bowl until smooth.
6. 6To assemble the bowls, divide the cooked quinoa between four bowls, then top with mixed greens, diced cucumber, and diced red bell pepper.
7. 7Slice the grilled chicken and place on top of the vegetables, then drizzle with the lemon-tahini sauce.
8. 8Garnish with additional rosemary and lemon wedges, if desired.

Nutrition per serving