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Fresh Nye Snacks Dinner Bowl Recipe with Lemon-Herb Chicken and Citrus Fennel Salad

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A refreshing and easy homemade meal featuring lemon-herb marinated chicken paired with a crisp citrus fennel salad, served over quinoa or brown rice. Perfect for quick weeknight dinners or casual entertaining.

Ingredients

Scale
  • 1 pound (450g) boneless, skinless chicken breasts
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh herbs (parsley, thyme, or oregano), finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil (extra virgin recommended)
  • Salt and freshly ground black pepper, to taste
  • 1 medium fennel bulb, thinly sliced
  • Segments from 2 medium oranges (or grapefruit for tangier twist)
  • Segments from 1 lemon, peeled and sliced into chunks
  • A handful fresh mint leaves, roughly chopped
  • ¼ small red onion, thinly sliced (optional)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • 1½ cups cooked quinoa or brown rice (about 280g cooked)
  • ¼ cup toasted sliced almonds or walnuts (optional)
  • Fresh herbs for garnish (extra parsley or mint)

Instructions

  1. In a medium bowl, whisk together 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 tablespoons olive oil, minced garlic, chopped herbs, salt, and pepper.
  2. Add the chicken breasts to the marinade, turning to coat well. Let marinate for at least 15 minutes or up to 1 hour in the fridge for deeper flavor.
  3. While the chicken marinates, thinly slice the fennel bulb and place it in a large mixing bowl.
  4. Peel and segment 2 oranges and 1 lemon, removing any seeds, then add the citrus segments to the bowl.
  5. Add chopped mint leaves and thinly sliced red onion if using.
  6. Drizzle with 1 tablespoon olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Toss gently to combine and set aside to let flavors meld.
  7. Cook quinoa or brown rice according to package instructions (about 15-20 minutes). Fluff with a fork and keep warm.
  8. Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated chicken breasts and cook for about 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear.
  9. Transfer chicken to a plate and let rest for 5 minutes to lock in juices. Then slice into thin strips or bite-sized pieces.
  10. In each serving bowl, spoon a base of cooked quinoa or rice. Arrange sliced lemon-herb chicken on one side and a generous helping of citrus fennel salad on the other.
  11. Sprinkle with toasted almonds or walnuts if desired, and garnish with extra fresh herbs.
  12. Optionally, give everything a gentle squeeze of fresh lemon juice or a drizzle of olive oil before serving.

Notes

Do not skip resting the chicken after cooking to keep it juicy. Slice fennel paper-thin for best texture and flavor absorption. Soaking red onion in cold water for 5 minutes can soften its bite if desired. Adjust seasoning and lemon juice to taste. For a dairy-free and gluten-free meal, this recipe is naturally suitable. Variations include swapping chicken for salmon or tofu, using different grains, or adding feta cheese to the salad.

Nutrition

Keywords: lemon herb chicken, citrus fennel salad, dinner bowl, quick dinner, healthy meal, gluten-free, easy recipe, weeknight dinner

Find it online: https://fuzzyforker.com/fresh-nye-snacks-dinner-bowl-recipe-with-lemon-herb-chicken-and-citrus-fennel-salad-easy-homemade-meal/