Golden Lemon Herb Chicken Bowls
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.
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.