The Bright, Fresh Dinner That Feels Like Summer
Hey friends! You know those days when you want something light, healthy, and packed with flavor, but you absolutely do not want to spend an hour in front of the stove? This Grilled Lemon Herb Chicken with Quinoa is my go-to for exactly that mood. It’s got that zesty, sun-soaked flavor that reminds me of my Mediterranean hummus wraps, but it’s hearty enough to be a full dinner.
The magic here is the marinade. It double-duties as a dressing for the fluffy quinoa, tying the whole plate together. Plus, grilling the chicken gives it that irresistible char that makes even simple boneless skinless breasts taste exciting.
Why This Meal Prep Friendly Combo Works
This recipe hits the perfect balance of grilled chicken recipes and wholesome grains. The lemon acid tenderizes the chicken so it stays juicy (goodbye, dry chicken breast!), while fresh herbs add an aromatic punch that dried herbs just can’t match. It’s naturally gluten-free and packed with protein, similar to the healthy vibes of my mason jar Greek salads.
If you are looking for easy baked chicken alternatives that work just as well on an outdoor grill or a stovetop grill pan, this is it. The quinoa soaks up all the lemon and juices, making every bite flavorful.
Fresh Ingredients You Need
- Chicken Breasts: Boneless and skinless. I like to pound them to even thickness so they cook uniformly.
- Lemons: You’ll need zest and lots of juice. Fresh is non-negotiable here!
- Fresh Herbs: A mix of parsley, oregano, and thyme. If you have extra, use them to top my Turkish spiced meatballs later in the week.
- Garlic: Minced fine so it melts into the marinade.
- Olive Oil: Good quality extra virgin olive oil for the marinade and fluffy quinoa.
- Quinoa: I prefer white or tri-color. Rinse it well before cooking to get rid of any bitterness.
- Cucumber & Cherry Tomatoes: For crunch and freshness in the quinoa salad.
- Feta Cheese (Optional): A salty sprinkle finishes it off perfectly.
Grilled Lemon Herb Chicken Breast with Quinoa
- Total Time: 35
- Yield: 4 1x
Description
This Grilled Lemon Herb Chicken with Quinoa is a light, healthy, and flavor-packed dinner perfect for warm weather or meal prep. Juicy chicken breasts are marinated in zesty lemon and fresh herbs, grilled to perfection, and served over a fluffy, veggie-packed quinoa salad.
Ingredients
2 large boneless, skinless chicken breasts
1 cup uncooked quinoa, rinsed
2 cups water or chicken broth
1/3 cup olive oil
2 lemons (zest of 1, juice of 2)
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tablespoon fresh oregano, chopped (or 1 tsp dried)
1 cup cherry tomatoes, halved
1/2 cucumber, diced
1/4 cup red onion, finely diced
Salt and black pepper to taste
Instructions
1. Rinse quinoa thoroughly. In a saucepan, combine quinoa and water (or broth). Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, salt, and pepper.
3. Place chicken breasts in a shallow dish or ziplock bag. Pour HALF of the lemon-herb dressing over the chicken. Reserve the other half for the quinoa. Marinate for 15-30 minutes.
4. Preheat grill or grill pan to medium-high heat. Oil the grates lightly.
5. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F and nice char marks appear. Remove from grill and let rest for 5 minutes.
6. In a large bowl, combine the cooked quinoa, tomatoes, cucumber, and red onion. Pour the reserved dressing over the mixture and toss to combine. Taste and adjust salt/pepper.
7. Slice the chicken and serve over the quinoa salad.
Notes
Pound chicken breasts to even thickness for more uniform grilling.
Rinsing quinoa is essential to remove saponin, which can make it taste bitter.
Leftovers keep well in the fridge for 3-4 days; this tastes great cold as a lunch salad!
Add crumbled feta or olives for a Greek twist.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grill
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 75mg
How to Grill It Like a Pro
Step 1: Rinse your quinoa under cold water until the water runs clear. Combine it with water or broth in a small pot, bring to a boil, then cover and simmer for 15 minutes. Fluff it with a fork and let it cool slightly.
Step 2: While the quinoa cooks, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped herbs, salt, and pepper.
Step 3: Pour half of this bright green mixture over your chicken breasts. Let them sit for at least 15 minutes (or up to 2 hours if you have time). This is the secret to chicken breast marinade recipes that actually deliver flavor deep inside the meat.
Step 4: Preheat your grill (or grill pan) to medium-high heat. Brush the grates with a little oil.
Step 5: Grill the chicken for 6-7 minutes per side, depending on thickness, until nice grill marks form and the internal temperature hits 165°F. Let it rest! Resting is crucial for keeping juices inside.
Step 6: While the chicken rests, toss the cooked quinoa with the cucumber, tomatoes, and the remaining half of the lemon-herb dressing.
Step 7: Slice the chicken against the grain and serve it right on top of the fluffy quinoa.
Change It Up
- Swap the Grain: No quinoa? This chicken is just as delicious over rice or couscous, or even next to roasted vegetables for a low-carb option.
- Make it Creamy: Drizzle a little tahini sauce or yogurt over the top if you crave creaminess like in my shawarma bowls.
- Add Crunch: Toasted pine nuts or almonds add a lovely texture to the quinoa.
Your Healthy Weeknight Win
This meal feels fancy enough for a Saturday lunch but is fast enough for a Tuesday night. It’s bright, satisfying, and leaves you feeling energized, not weighed down. Enjoy every zesty bite!
