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Lemon Herb Chicken Nourish Bowl

Name: Lemon Herb Chicken Nourish Bowl
Prep time: 12 min
Cook time: 18 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 600 g skinless chicken breast, sliced; 1 tbsp extra virgin olive oil; 2 cloves garlic, finely grated; 1 lemon, zest and juice; 2 tsp dried oregano; 200 g quinoa, rinsed; 2 small zucchini, sliced into ribbons; 1 red capsicum, sliced; 1 Lebanese cucumber, sliced; 160 g plain Greek yoghurt; 2 tbsp hulled tahini; 0.5 cup flat-leaf parsley

Golden lemon-herb chicken, fluffy quinoa and crisp vegetables with a creamy tahini yoghurt dressing. Easy to customise, meal-prep friendly and on the table in 30 minutes.

Prep12 mins

Cook18 mins

Serves4

DifficultyEasy

Start cooking ↓

Lemon herb chicken nourish bowl with quinoa and colourful vegetables — **TooGut pick**Flexible, practical, genuinely delicious.

This is the bowl to make when you want something fresh and substantial without turning dinner into a project. The ingredients stay distinct, the dressing ties everything together, and every major trigger ingredient has a practical alternative.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Lemon herb chicken

600 gskinless chicken breast, sliced
1 tbspextra virgin olive oil
2 clovesgarlic, finely grated
1 lemon, zest and juice
2 tspdried oregano

Bowl and dressing

200 gquinoa, rinsed
2 smallzucchini, sliced into ribbons
1 red capsicum, sliced
1 Lebanese cucumber, sliced
160 gplain Greek yoghurt
2 tbsphulled tahini
½ cupflat-leaf parsley

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Cook the quinoa

Add the rinsed quinoa to a saucepan with 400 ml water and a pinch of salt. Bring to a simmer, cover and cook until the water is absorbed. Rest, covered, for 5 minutes, then fluff.

Season the chicken

Toss the chicken with olive oil, garlic, lemon zest, half the lemon juice, oregano, salt and cracked pepper. Let it sit while the pan heats.

Get it golden

Cook the chicken in a large hot frying pan for 6 to 8 minutes, turning once, until deeply golden and cooked through. Transfer to a plate and rest.

Make the dressing

Stir together the yoghurt, tahini, remaining lemon juice and 1 to 2 tablespoons of water. Season until bright and pourable.

Build the bowls

Divide quinoa, zucchini, capsicum and cucumber between bowls. Add chicken, spoon over the dressing and finish with parsley and extra lemon.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,260 kJ

Protein49 g

Carbohydrate43 g

Fibre7 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Medium saucepan
✓ Large frying pan
✓ Fine grater
✓ Mixing bowl