Lemon Chicken Quinoa Bowl with Roasted Vegetables

This bowl has a lot going on, and all of it works. Juicy lemon-herb chicken sits over fluffy quinoa, surrounded by caramelized roasted vegetables, and the whole thing gets a bright, garlicky lemon dressing that pulls every element together. It's filling without being heavy, and it photographs beautifully. The flavors lean Mediterranean with a little Asian-inspired freshness in the dressing. Cook the quinoa in your rice cooker, roast the veg in the oven, and sear the chicken in the cast iron. Three things happening at once means dinner is on the table faster than you'd think.

By David M.

Recipe details

Yield
5 people
Prep time
35 minutes
Cook time
35 minutes
Total time
55 minutes

Ingredients

  • 2 lbs boneless, skinless chicken breasts (about 5 medium breasts)
  • 1¾ cups white quinoa, rinsed
  • 2¼ cups low-sodium chicken stock (check label is gluten-free and soy-free)
  • 2 medium zucchini, sliced into ½-inch rounds
  • 2 large red bell pepper, deseeded and cut into strips
  • 1½ cups cherry tomatoes (whole)
  • 1 large red onion, cut into thin wedges
  • 6 cloves garlic
  • 3 large lemons (zest 2, juice all 3)
  • ½ cup loosely packed fresh flat-leaf parsley, leaves picked, roughly chopped (plus extra sprigs to garnish)
  • 6 tbsp olive oil (divided)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • ½ tsp red chili flakes (or more to taste)
  • to taste fine sea salt
  • 1 tsp honey (for the dressing)
  • 1 tsp Dijon mustard (check label is gluten-free)

Instructions

  1. Rinse 1¾ cups (315 g) white quinoa in a fine-mesh sieve under cold running water for about 30 seconds, moving it around with your hand. This washes off the natural saponin coating that makes quinoa taste bitter. Add the rinsed quinoa to your rice cooker along with 2¼ cups (540 ml) low-sodium chicken stock and a pinch of salt. Set it to the white rice or regular cook setting and leave it to do its thing.
  2. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  3. While the oven heats, prep the vegetables. Slice 2 medium zucchini into ½-inch rounds. Deseed 2 large red bell peppers and cut them into strips roughly 1 inch wide. Cut 1 large red onion into thin wedges through the root so the layers stay together. Leave 1½ cups (225 g) cherry tomatoes whole.
  4. Spread the zucchini, red pepper, and red onion on the prepared baking sheet in a single layer. Drizzle with 2 tbsp (30 ml) olive oil, sprinkle with ½ tsp dried oregano and a good pinch of salt, then toss everything with your hands until coated. Slide the sheet into the oven for 15 minutes.
  5. While the vegetables roast, prep the chicken and the marinade. Zest 2 of the 3 lemons and then juice all three into a small bowl. You want about 6 tbsp (90 ml) juice total. Mince 6 cloves garlic finely.
  6. In a bowl big enough to hold the chicken, combine the juice of 1 lemon (about 2 tbsp / 30 ml), the zest of both lemons, 2 of the 6 minced garlic cloves, 2 tbsp (30 ml) olive oil, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp sweet paprika, ½ tsp red chili flakes, and a generous pinch of salt. Stir together. Add 2 lbs (900 g) chicken breasts, turning to coat. Even 5 minutes of sitting in that marinade helps the flavor get in.
  7. When the 15-minute roasting timer goes off, pull the baking sheet out. Add the 1½ cups (225 g) cherry tomatoes to the sheet, nestling them among the other veg. Return the sheet to the oven for another 15 minutes, until the tomato skins have burst and the zucchini edges are going brown and a little wrinkled.
  8. While the vegetables finish roasting, heat 2 tbsp (30 ml) olive oil in your cast-iron skillet over medium-high heat. When the oil is shimmering and a drop of water flicked in sizzles immediately, lift the chicken from the marinade and lay it in the pan, smooth side down. Don't crowd the pan; cook in two batches if needed. Sear for 5 to 6 minutes without moving the chicken, until the underside is a deep golden brown and releases easily from the pan.
  9. Flip each piece and cook for another 4 to 5 minutes. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (74°C). If any piece is thick, just pull the pan off the heat, tent it loosely with foil, and let the residual heat carry it the rest of the way for 2 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes.
  10. While the chicken rests, make the dressing. In a small bowl, whisk together the remaining 4 tbsp (60 ml) freshly squeezed lemon juice (from the juice you set aside), the remaining 4 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp honey, and a pinch of salt. Slowly whisk in the remaining 2 tbsp (30 ml) olive oil until the dressing looks cohesive. Taste it. A good lemon dressing should make you blink a little, bright and punchy.
  11. Roughly chop ½ cup loosely packed (15 g) flat-leaf parsley leaves.
  12. Slice the rested chicken breasts on an angle, about ½-inch thick slices. The rice cooker should have clicked over to warm by now. Fluff the quinoa with a fork.
  13. Build the bowls: divide the quinoa among 5 bowls, fan the sliced chicken over the top, and arrange the roasted vegetables alongside. Spoon the lemon dressing generously over everything. Scatter the chopped parsley over the top and add a sprig or two for garnish. Serve right away while the vegetables still have a little heat in them.