Grilled Lemon Herb Chicken with Quinoa

Grilled Lemon Herb Chicken with Quinoa

This dish combines juicy grilled chicken marinated in lemon, garlic, and herbs with fluffy quinoa and fresh vegetables. It’s protein-rich, nutrient-dense, and full of bright Mediterranean flavors. Perfect for a healthy weeknight dinner or meal prep.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40–50 minutes

Servings: 4

 Ingredients

For the Chicken:

1 ½ lbs (680 g) boneless, skinless chicken breasts (or thighs)

3 tbsp olive oil

3 tbsp lemon juice

1 tbsp lemon zest

3 cloves garlic, minced

1 tsp dried oregano

1 tsp dried thyme

½ tsp paprika

1 tsp salt

½ tsp black pepper

For the Quinoa Base:

1 cup quinoa, rinsed

2 cups low-sodium chicken broth

1 tbsp olive oil

½ tsp salt

For the Salad Mix-In:

1 cup cucumber, diced

1 cup cherry tomatoes, halved

¼ cup red onion, finely diced

2 tbsp fresh parsley, chopped

2 tbsp feta cheese, crumbled

For Garnish:

Lemon wedges

Extra parsley or dill

Instructions

Marinate the chicken:

In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, thyme, paprika, salt, and pepper.

Coat chicken in marinade. Cover and refrigerate 30 minutes (or up to 4 hours).

Cook the quinoa:

In a saucepan, heat olive oil. Add quinoa and toast for 1–2 minutes.

Add broth and salt. Bring to a boil, then reduce to low, cover, and simmer 15 minutes.

Remove from heat and let sit 5 minutes, then fluff with a fork.

Grill the chicken:

Preheat grill or grill pan to medium-high heat.

Grill chicken 5–6 minutes per side, or until internal temp reaches 165°F (74°C).

Let rest 5 minutes, then slice.

Assemble the dish:

In a serving bowl, mix quinoa with cucumber, tomatoes, onion, parsley, and feta (if using).

Top with sliced grilled chicken.

Garnish with lemon wedges and extra herbs.

Notes & Tips

For extra flavor, drizzle with a touch of tzatziki or Greek yogurt sauce.

Meal prep friendly: Store chicken and quinoa separately for up to 4 days.

Can swap quinoa with couscous, farro, or brown rice.

For added crunch, sprinkle with toasted pine nuts or almonds.

Frequently Asked Questions 

Q: Can I bake the chicken instead of grilling?
A: Yes, bake at 400°F (200°C) for 20–25 minutes until fully cooked.

Q: Can I make it vegetarian?
A: Replace chicken with grilled halloumi or roasted chickpeas.

Q: How do I prevent dry chicken?
A: Don’t overcook. Use a meat thermometer and allow the chicken to rest before slicing.

Nutritional Information

Calories: 480

Protein: 42g

Fat: 18g

Carbohydrates: 38g

Fiber: 6g

Sugar: 3g