Lemon Herb Steamed Chicken with Freekeh Grain Bowl
A vibrant Lebanese-inspired dish featuring tender steamed chicken infused with lemon and fresh herbs, served atop a nutty freekeh grain bowl with sautéed seasonal vegetables. This healthy and approachable meal highlights traditional flavors and a steaming technique for weeknight ease.
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Overview
This Lebanese-inspired dish combines tender steamed chicken infused with fresh lemon and herbs served over a warm, nutty freekeh grain bowl with sautéed seasonal vegetables. The steaming technique ensures juicy chicken without added fat, while the freekeh and vegetables add texture and nutrition for a wholesome, healthy dinner.
Why you’ll love it
- Healthy and flavorful: Steaming locks in moisture and preserves nutrients.
- Easy weeknight meal: Quick to prepare with straightforward steps.
- Nutty freekeh adds fiber and protein.
- Bright lemon and herb notes bring freshness and authentic Lebanese flavor.
Ingredient notes
Freekeh: Roasted green wheat grain with a smoky, nutty flavor and chewy texture, widely used in Middle Eastern cuisine. Can be found in specialty stores or online.
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Seasonal vegetables: Use a mix such as zucchini, bell peppers, cherry tomatoes, or carrots depending on availability. Slice or chop evenly for quick sautéing.
Fresh herbs: Parsley, mint, and thyme are traditional and add brightness. Use fresh where possible.
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Chicken breasts: Boneless and skinless works best for steaming. Make sure to use a food thermometer to check doneness (internal temperature 74°C/165°F) for food safety.
Serving & storage
Serve the steamed chicken sliced or whole atop the freekeh and sautéed vegetables, garnished with extra fresh herbs and lemon wedges. This dish pairs well with a side of creamy labneh or plain yogurt.
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Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying the chicken.
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Chef tips
- Use a meat thermometer to check chicken doneness for food safety and juiciness.
- If fresh thyme is unavailable, dried can be used but reduce quantity to 1 teaspoon.
- Freekeh can also be cooked in vegetable stock for extra flavor.
- Adjust seasonal vegetables based on availability; carrots, green beans, or asparagus work well too.
- Leftover freekeh is great in salads or as a side for other dishes.
Ingredients
- 200 g (1 cup)freekeh (roasted green wheat grain)
- 500 g (1.1 lb)boneless skinless chicken breasts
- 1 mediumlemon, zested and juiced
- 2 tablespoonsextra virgin olive oil, divided
- 3 clovesgarlic, minced
- 1 tablespoonfresh thyme leaves
- 10 g (about 1/3 cup)fresh parsley, chopped
- 5 g (about 2 tablespoons)fresh mint, chopped
- 200 gseasonal vegetables (e.g., zucchini, bell pepper, cherry tomatoes), chopped
- Saltto taste
- Freshly ground black pepperto taste
- Waterfor steaming and cooking freekeh, approx. 500 ml (2 cups)
- Lemon wedgesfor garnish
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Equipment
- Steamer basket or steaming setup
- Saucepan with lid
- Large skillet or frying pan
- Knife and chopping board
- Mixing bowl
- Measuring cups and spoons
- Tongs or spatula
Nutrition per serving
- Calories430
- Protein42 g
- Carbs38 g
- Fat9 g
Step-by-step
Step 1
Rinse the freekeh thoroughly under cold water. Place in a saucepan with 500 ml (2 cups) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until tender but chewy. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.Step 2
While the freekeh cooks, prepare the chicken marinade. In a mixing bowl, combine lemon juice, lemon zest, 1 tablespoon olive oil, minced garlic, thyme leaves, chopped parsley, chopped mint, salt, and pepper. Add the chicken breasts and coat well. Let marinate at room temperature while you prepare the vegetables (up to 15 minutes).Step 3
Set up your steamer basket over a pot of simmering water (water should not touch the basket). Place the chicken breasts in the steamer basket and cover with a lid. Steam the chicken for 15 minutes or until the internal temperature reaches 74°C (165°F) using a meat thermometer to ensure safe doneness.Step 4
While the chicken steams, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped seasonal vegetables, season with salt and pepper, and sauté until tender and slightly caramelized, about 8 minutes. Remove from heat.Step 5
To serve, divide the fluffed freekeh into serving bowls. Top with sautéed vegetables and steamed chicken breasts. Garnish with extra fresh herbs and lemon wedges for squeezing. Enjoy immediately while warm.
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