Print

Fresh New Year’s Eve Dinner Bowl with Easy Lemon-Herb Chicken

lemon-herb chicken - featured image
Print Recipe

A vibrant and flavor-packed dinner bowl featuring lemon-herb marinated chicken, creamy tahini-citrus sauce, and fresh wholesome ingredients. Perfect for a light, satisfying meal that’s quick and easy to prepare.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • Juice of 2 medium lemons (about 4 tbsp)
  • ¼ cup fresh parsley, chopped
  • 1 tbsp fresh thyme leaves
  • 3 garlic cloves, minced
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • ¼ cup natural tahini
  • Juice of 1 medium orange (about 3 tbsp)
  • 1 tbsp fresh lemon juice
  • 1 tsp honey or maple syrup
  • 2–3 tbsp water
  • Salt, to taste
  • 2 cups cooked quinoa or brown rice
  • 2 cups baby spinach or mixed greens
  • 1 medium cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1 medium avocado, sliced
  • ¼ cup toasted pumpkin seeds or chopped walnuts

Instructions

  1. In a large mixing bowl, combine lemon juice, parsley, thyme, garlic, olive oil, salt, and pepper. Add chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes or up to 2 hours.
  2. Rinse 1 cup quinoa under cold water. Cook according to package instructions (1 cup quinoa to 2 cups water). Bring to boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork and keep warm. Alternatively, cook brown rice similarly.
  3. In a small bowl or jar, whisk together tahini, orange juice, lemon juice, honey or maple syrup, and salt. Add water gradually to thin sauce to a pourable consistency. Adjust sweetness and salt to taste.
  4. Heat a skillet or grill pan over medium-high heat. Add olive oil if needed. Remove chicken from marinade, letting excess drip off. Cook chicken 5-6 minutes per side until browned and cooked through (internal temp 165°F). Let rest 5 minutes before slicing.
  5. While chicken cooks, chop cucumber, halve cherry tomatoes, slice avocado, and wash spinach or mixed greens. Toast pumpkin seeds or walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and golden.
  6. Divide cooked quinoa or rice between serving bowls. Layer with spinach, cucumber, tomatoes, and avocado. Top with sliced chicken and drizzle with tahini-citrus sauce. Sprinkle toasted seeds or nuts on top.
  7. Optional: Garnish with lemon zest or fresh herb sprigs. Serve immediately.

Notes

Marinate chicken for at least 30 minutes for best flavor; up to 2 hours max to avoid mushy texture. Pat chicken dry before cooking for better sear. Rest chicken after cooking to keep it juicy. Thin tahini sauce gradually with water to desired consistency. Sauce can be made ahead and whisked before serving. Use zip-top bag for marinating as an alternative. Swap quinoa for brown rice or millet for gluten-free options. For dairy-free, ensure tahini brand is dairy-free. Variations include swapping chicken for tofu or salmon, or using different grains and veggies.

Nutrition

Keywords: lemon herb chicken, tahini citrus sauce, dinner bowl, healthy dinner, quinoa bowl, easy chicken recipe, New Year’s Eve dinner

Find it online: https://avabowls.com/fresh-new-years-eve-dinner-bowl-with-easy-lemon-herb-chicken-recipe/