When you’re craving a dinner that’s fresh, hearty, and bursting with flavor, these Golden Lemon Herb Chicken Bowls deliver. They’re colorful, nourishing, and full of textures: juicy skillet-seared chicken thighs, roasted sweet potatoes, fluffy couscous, crisp greens, creamy tzatziki, and tangy pickled onions — all tied together with a bright lemon-herb vinaigrette.
This bowl has everything: protein, veggies, grains, and a little indulgence from the creamy toppings. It’s weeknight-friendly but elegant enough to serve when hosting friends.
Why You’ll Love These Bowls
• Simple & balanced — Protein, veggies, and grains all in one bowl.
• Flavor-packed — Fresh herbs, lemon, and garlic give the chicken its golden flavor.
• Customizable — Swap couscous for quinoa or rice, try different veggies, or add extra toppings.
• Meal-prep ready — The chicken, sweet potatoes, and vinaigrette all store well for easy lunches.
Ingredients
For the Chicken
• 2 packs chicken thighs
• Juice of 2 lemons
• 4–5 garlic cloves, minced
• ¼ cup olive oil
• Fresh dill and thyme (or dried, if needed)
• Salt & pepper
For the Vinaigrette
• ¼ cup olive oil
• Juice of ½ lemon
• 1 teaspoon white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• Salt & pepper
For the Bowls
• Roasted sweet potatoes
• Couscous (or your favorite grain)
• Fresh spring mix greens
• Creamy tzatziki
• Pickled onions
• Extra toppings of your choice
Instructions
1. Marinate the Chicken
In a bowl, whisk together lemon juice, olive oil, garlic, dill, thyme, salt, and pepper. Add chicken thighs, coating well. Let marinate for at least 30 minutes (or up to overnight).
2. Cook the Chicken
Heat a skillet over medium-high heat. Sauté the chicken until golden brown and fully cooked, about 6–7 minutes per side depending on thickness. Let rest, then slice.
3. Prepare the Vinaigrette
In a small jar, whisk together olive oil, lemon juice, white wine vinegar, Dijon, mayonnaise, salt, and pepper until smooth and creamy.
4. Assemble the Bowls
Start with a bed of spring mix. Drizzle lightly with vinaigrette. Add roasted sweet potatoes, a scoop of couscous, sliced chicken, a dollop of tzatziki, and pickled onions. Finish with extra vinaigrette or herbs on top.
Tips & Variations
• Make it lighter: Use chicken breasts instead of thighs.
• Swap the grain: Try quinoa, farro, or rice instead of couscous.
• Add crunch: Toasted pine nuts, almonds, or pumpkin seeds add great texture.
• Meal prep: Store chicken, potatoes, and couscous separately in the fridge for up to 4 days, and assemble fresh when ready to eat.
Serving Suggestions
These bowls pair beautifully with warm pita bread or naan, a simple cucumber-tomato salad, or even a side of roasted vegetables for extra color on the table.
Whether you’re cooking for a busy weeknight or creating something fresh and beautiful for guests, these Golden Lemon Herb Chicken Bowls are a delicious solution. They’re vibrant, customizable, and truly satisfying — a dinner you’ll want on repeat.
Golden Lemon Herb Chicken Bowls
Ingredients
For the Chicken
- 2 packs chicken thighs
- Juice of 2 lemons
- 4 –5 garlic cloves minced
- ¼ cup olive oil
- Fresh dill and thyme or dried, if needed
- Salt & pepper
For the Vinaigrette
- ¼ cup olive oil
- Juice of ½ lemon
- 1 teaspoon white wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon mayonnaise
- Salt & pepper
For the Bowls
- Roasted sweet potatoes
- Couscous or your favorite grain
- Fresh spring mix greens
- Creamy tzatziki
- Pickled onions
- Extra toppings of your choice
Instructions
Marinate the Chicken
- In a bowl, whisk together lemon juice, olive oil, garlic, dill, thyme, salt, and pepper. Add chicken thighs, coating well. Let marinate for at least 30 minutes (or up to overnight).
Cook the Chicken
- Heat a skillet over medium-high heat. Sauté the chicken until golden brown and fully cooked, about 6–7 minutes per side depending on thickness. Let rest, then slice.
Prepare the Vinaigrette
- In a small jar, whisk together olive oil, lemon juice, white wine vinegar, Dijon, mayonnaise, salt, and pepper until smooth and creamy.
Assemble the Bowls
- Start with a bed of spring mix. Drizzle lightly with vinaigrette. Add roasted sweet potatoes, a scoop of couscous, sliced chicken, a dollop of tzatziki, and pickled onions. Finish with extra vinaigrette or herbs on top.
