Print

Fresh Lemon-Herb Chicken Nourish Bowl Recipe with Easy Citrus Fennel Salad

lemon-herb chicken nourish bowl - featured image
Print Recipe

A bright and wholesome nourish bowl featuring juicy lemon-herb marinated chicken paired with a crisp citrus fennel salad, perfect for quick weeknight meals or light lunches.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g)
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 tablespoon olive oil (extra virgin recommended)
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano or 1 tablespoon fresh, chopped
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • Salt and freshly ground black pepper, to taste
  • 1 medium fennel bulb, thinly sliced
  • 1 large orange, peeled and segmented
  • 1 grapefruit, peeled and segmented (optional)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste
  • Small handful fresh parsley or dill, chopped
  • 1 cup cooked quinoa or brown rice (about 185 g cooked)
  • 1 cup baby spinach or mixed greens
  • Optional toppings: toasted almonds, pumpkin seeds, or crumbled feta cheese

Instructions

  1. In a medium bowl, whisk together 2 tablespoons lemon juice, olive oil, minced garlic, oregano, thyme, salt, and pepper. Add chicken breasts and toss to coat evenly. Let it sit for at least 15 minutes or up to 1 hour in the fridge.
  2. Prepare quinoa or brown rice according to package instructions, fluff with a fork, and keep warm (about 15-20 minutes).
  3. Thinly slice the fennel bulb and place in a bowl. Peel and segment the orange and grapefruit, then combine with fennel.
  4. In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper. Pour over fennel-citrus mixture and toss gently. Sprinkle chopped parsley or dill on top.
  5. Heat a large skillet or grill pan over medium-high heat. Cook marinated chicken breasts for 5-6 minutes per side until internal temperature reaches 165°F (74°C). Let rest for 5 minutes, then slice thinly.
  6. Divide cooked quinoa or rice between bowls. Add baby spinach or mixed greens. Arrange sliced chicken on top, then add a scoop of citrus fennel salad. Sprinkle optional toppings if desired.
  7. Drizzle any leftover dressing over the bowl or add extra fresh lemon juice. Serve immediately.

Notes

Do not marinate chicken for more than 30 minutes to avoid mushy texture. Use a hot pan for a perfect sear. Thinly slice fennel for best texture. Store salad separately from chicken and grain to keep crispness.

Nutrition

Keywords: lemon herb chicken, nourish bowl, citrus fennel salad, healthy dinner, quick recipe, gluten-free, easy meal, weeknight dinner

Find it online: https://katedishes.com/fresh-lemon-herb-chicken-nourish-bowl-recipe-with-easy-citrus-fennel-salad/