Lemon Dijon Chicken Quinoa Bowl

with Lemon Feta Yogurt Sauce

Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes

🧂 Ingredients

🐔 Lemon Dijon Chicken

• 1½ lbs (680g) boneless skinless chicken breasts (or thighs)

• 2 tablespoons olive oil

• 2 tablespoons Dijon mustard

• Juice of 1 large lemon (about 3 tablespoons)

• Zest of 1 lemon

• 3 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika (optional)

🍚 Quinoa Base

• 1 cup dry quinoa

• 2 cups chicken broth (or water)

• ¼ teaspoon salt

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

🥗 Bowl Toppings

• 1 cup cherry tomatoes, halved

• 1 cup diced cucumber

• ½ small red onion, thinly sliced

• ¼ cup chopped fresh parsley

• ½ cup crumbled feta cheese

• Optional: olives, roasted red peppers, baby spinach

🥣 Lemon Feta Yogurt Sauce

• 1 cup plain Greek yogurt

• ½ cup crumbled feta cheese

• 1 tablespoon olive oil

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• 1 small garlic clove, grated

• 1–2 tablespoons water (to thin)

• Black pepper to taste

🔥 Instructions

1️⃣ Marinate the Chicken

1. In a bowl, whisk olive oil, Dijon, lemon juice, zest, garlic, oregano, salt, pepper, and paprika.

2. Add chicken and coat well.

3. Marinate at least 15–30 minutes (or up to 4 hours in fridge).

2️⃣ Cook the Quinoa

1. Rinse quinoa under cold water.

2. In a saucepan, bring quinoa, broth, and salt to a boil.

3. Reduce to low, cover, and simmer 15 minutes.

4. Remove from heat and let sit 5 minutes.

5. Fluff with fork and stir in olive oil + lemon juice.

3️⃣ Cook the Chicken

Grill Method:

• Grill over medium heat 5–7 minutes per side until internal temp reaches 165°F.

OR Skillet Method:

• Heat skillet over medium-high.

• Cook 5–6 minutes per side until cooked through.

Rest 5 minutes, then slice.

4️⃣ Make the Lemon Feta Yogurt Sauce

1. Blend or whisk yogurt, feta, olive oil, lemon juice, zest, garlic, and pepper.

2. Add water 1 tablespoon at a time until smooth and drizzle-able.

5️⃣ Assemble the Bowls

1. Add quinoa to bowl.

2. Top with sliced chicken.

3. Add tomatoes, cucumber, onion, parsley, and feta.

4. Drizzle generously with lemon feta yogurt sauce.

5. Finish with extra lemon squeeze if desired.

🌟 Meal Prep Tips

• Keeps 4 days in fridge.

• Store sauce separately.

• Great served warm or chilled.

• Add a handful of arugula for extra greens.

🧄 Flavor Variations

Spicy Version:
Add red pepper flakes or harissa to marinade.

Low-Carb Option:
Swap quinoa for cauliflower rice.

Mediterranean Boost:
Add hummus or tahini drizzle.