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Vibrant St Patrick’s Nourish Bowl Recipe with Easy Lemon-Herb Chicken

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A fresh, flavorful, and wholesome nourish bowl featuring juicy lemon-herb chicken, protein-packed quinoa, and vibrant green veggies. Perfect for a quick, nourishing meal that celebrates spring and St Patrick’s Day.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 2 tablespoons olive oil (extra virgin preferred)
  • Juice of 1 large lemon (about 3 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano (or 2 tablespoons fresh, finely chopped)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
  • Salt and freshly ground black pepper to taste
  • 1 cup cooked quinoa (about 185 g cooked)
  • 2 cups baby spinach or kale leaves, washed and dried
  • 1 cup steamed broccoli florets
  • ½ cup chopped cucumber
  • ½ cup shredded carrots
  • ¼ cup chopped fresh parsley
  • ¼ cup sliced green onions (scallions)
  • 1 tablespoon olive oil (for dressing)
  • 1 tablespoon lemon juice (for dressing)
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste (for dressing)
  • Optional toppings: toasted pumpkin seeds, avocado slices, crumbled feta cheese

Instructions

  1. Marinate the chicken: In a medium bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add chicken breasts and coat well. Cover and let sit at room temperature for 20 minutes.
  2. Cook the quinoa: Rinse ½ cup dry quinoa under cold water. Combine quinoa and 1 cup water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and fluff with a fork. Let cool slightly.
  3. Prepare the veggies: Chop cucumber, shred carrots, chop parsley, slice green onions, and steam broccoli florets until bright green and tender-crisp (about 4-5 minutes). Rinse and dry spinach or kale thoroughly.
  4. Cook the chicken: Heat a non-stick skillet over medium-high heat. Add marinated chicken breasts (discard excess marinade). Cook for 6-7 minutes per side or until internal temperature reaches 165°F (74°C) and chicken is golden and fragrant.
  5. Make the dressing: Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl until emulsified.
  6. Assemble the nourish bowls: Divide quinoa evenly between four bowls. Arrange spinach or kale, steamed broccoli, cucumber, carrots, parsley, and green onions around the quinoa. Slice cooked chicken and place on top. Drizzle with dressing and scatter optional toppings if desired.
  7. Serve immediately. For juicier chicken, let rest for 5 minutes before slicing. Leftovers can be refrigerated and reheated gently.

Notes

Marinate chicken for at least 20 minutes to infuse flavor. Use medium-high heat for a nice sear without drying out the chicken. Rinse quinoa thoroughly before cooking to remove bitterness. Steam broccoli until tender-crisp to maintain color and texture. Dressing emulsifies best when whisked well. Let cooked chicken rest 5 minutes before slicing for juiciness. Store chicken and veggies separately for up to 3 days.

Nutrition

Keywords: St Patrick’s Day, nourish bowl, lemon-herb chicken, quinoa, healthy meal, quick dinner, gluten-free, fresh veggies

Find it online: https://tempotaste.com/vibrant-st-patricks-nourish-bowl-recipe-with-easy-lemon-herb-chicken/