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Herb-Infused Lemon Chicken Quinoa Bowl

This Herb-Infused Lemon Chicken Quinoa Bowl combines tender chicken breast marinated in fresh herbs and zesty lemon juice, served over a bed of fluffy quinoa and vibrant vegetables. It's a nutritious and satisfying dish that’s perfect for anyone looking for a kidney-friendly meal option.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Chicken and Quinoa
  • 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
  • 1 cup quinoa rinsed to remove saponins
  • 2 cups low-sodium chicken broth or water
Marinade
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 clove garlic minced
  • 1/4 teaspoon black pepper
Vegetables
  • 1 cup zucchini diced
  • 1 cup bell pepper diced
  • 1 cup broccoli florets fresh or frozen

Method
 

Preparation
  1. In a bowl, combine olive oil, lemon juice, oregano, thyme, minced garlic, and black pepper. Add chicken pieces and marinate for at least 15 minutes.
  2. In a saucepan, bring low-sodium chicken broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and cook for about 15 minutes or until all liquid is absorbed. Fluff with a fork.
  3. In a non-stick skillet over medium heat, cook the marinated chicken for about 6-8 minutes, until cooked through. Remove from skillet and set aside.
  4. In the same skillet, add diced zucchini, bell pepper, and broccoli. Sauté for about 5-7 minutes or until vegetables are tender.
  5. To serve, place a portion of quinoa in a bowl, top with sautéed vegetables and chicken. Drizzle with more fresh lemon juice if desired.

Notes

Renal Diet Tips: Using low-sodium broth helps keep the sodium content low. Rinsing quinoa before cooking removes excess saponins and helps improve flavor and digestibility. Fresh herbs can enhance flavor without adding sodium.
This dish can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. Consider varying the vegetables based on seasonal availability or personal preference.