Total Time: 40 minutes (Prep: 15 mins | Cook: 25 mins)
Cooking Intensity: Easy
Serves: 4
Last Updated: October 26, 2023
A Note from the Chef
These Lemon & Garlic Chicken Bites are the epitome of a quick, flavorful, and satisfying meal. Perfect for busy weeknights, meal prep, or even as a crowd-pleasing appetizer, they combine juicy chicken with the bright, sunny flavors of lemon and the aromatic punch of garlic. Paired with a light, herbed quinoa and a simple salad, this recipe delivers a complete, nutritious, and delicious dinner in under 40 minutes. The recipe is forgiving and easily customizable—add a pinch of chili flakes for heat or swap quinoa for couscous or rice.
Ingredients
For the Lemon & Garlic Chicken Bites:
1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
4 tablespoons extra virgin olive oil, divided
Zest of 1 large lemon
⅓ cup fresh lemon juice (about 2 lemons)
5-6 large garlic cloves, minced
1 tablespoon fresh rosemary, finely chopped (or 1 tsp dried)
1 tablespoon fresh thyme leaves (or 1 tsp dried)
1 teaspoon dried oregano
1 teaspoon paprika
½ teaspoon black pepper
¾ teaspoon salt (or to taste)
¼ cup fresh parsley, chopped (for garnish)
For the Herbed Quinoa:
1 cup uncooked quinoa, rinsed
2 cups low-sodium chicken or vegetable broth
1 tablespoon olive oil
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill or chives, chopped
Salt and pepper to taste
For the Simple Side Salad (Optional):
4 cups mixed greens (arugula, spinach, romaine)
½ cup cherry tomatoes, halved
¼ red onion, thinly sliced
A light vinaigrette (3 tbsp olive oil, 1 tbsp lemon juice, salt, pepper)
Equipment
Large mixing bowl
Whisk
Large skillet or frying pan (oven-safe optional)
Medium saucepan with lid
Cutting board & sharp knife
Measuring cups and spoons
Zester/Microplane
Tongs
Instructions
Step 1: Marinate the Chicken (5 minutes)
In a large mixing bowl, whisk together 3 tablespoons of olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, oregano, paprika, black pepper, and salt. Add the cubed chicken and toss thoroughly until every piece is evenly coated. For the best flavor, let it marinate for at least 15 minutes at room temperature (or up to 4 hours covered in the refrigerator). If refrigerating, bring to room temp for 10 minutes before cooking.
Step 2: Cook the Quinoa (20 minutes)
While the chicken marinates, prepare the quinoa. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rinsed quinoa and toast for 2 minutes, stirring frequently, until it becomes fragrant. Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Remove from heat, fluff with a fork, and stir in the chopped parsley and dill. Season with salt and pepper. Keep covered.
Step 3: Cook the Chicken Bites (10-12 minutes)
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, use tongs to add the chicken bites in a single layer, reserving the excess marinade. Cooking Intensity Tip: Do not overcrowd the pan; cook in batches if necessary to ensure a good sear.
Cook for 5-6 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through (internal temperature of 165°F/74°C).
Reduce heat to medium-low. Carefully pour the reserved marinade into the skillet. Simmer for 1-2 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken beautifully. Remove from heat.
Step 4: Assemble & Serve (3 minutes)
Prepare the simple side salad by tossing the greens, tomatoes, and onion with your light vinaigrette.
To serve, spoon a generous portion of herbed quinoa onto a plate or into a shallow bowl. Top with the hot lemon-garlic chicken bites and drizzle with any extra sauce from the pan. Garnish with a generous sprinkle of fresh chopped parsley.
Storage & Reheating
Refrigerator: Store cooled chicken bites and quinoa separately in airtight containers for up to 3 days.
Reheating: Reheat gently in a skillet over medium heat with a splash of water or broth to keep the chicken moist. Microwave in 30-second intervals until hot.
Freezer: Freeze the cooked and cooled chicken bites (without fresh garnish) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Chef’s Tips & Variations
Crispy Finish: For extra-crispy bites, toss the marinated chicken in 2 tablespoons of cornstarch before pan-frying.
Creamy Twist: Stir 2-3 tablespoons of heavy cream or full-fat coconut milk into the sauce at the end for a rich, creamy lemon garlic sauce.
Vegetable Add-In: Sauté sliced bell peppers, zucchini, or asparagus in the pan before cooking the chicken, remove, then add them back with the sauce.
Alternative Cooking Method: Bake at 400°F (200°C) on a parchment-lined baking sheet for 15-18 minutes. Broil for the last 2 minutes for color.
Nutrition Information
Serving Size: ¼ of chicken bites + ¾ cup quinoa. Nutrition estimated via USDA database and includes all sauce. Values are approximate.
Nutrient Amount % Daily Value*
Calories 490 kcal
Total Fat 22g 28%
Saturated Fat 3.5g 18%
Cholesterol 110mg 37%
Sodium 720mg 31%
Total Carbohydrate 32g 12%
Dietary Fiber 4g 14%
Sugars 2g
Protein 42g 84%
Vitamin D 0.2mcg 2%
Calcium 70mg 6%
Iron 4mg 22%
Potassium 780mg 17%