Grilled Lemon Herb Chicken Quinoa (Printable)
Grilled lemon-herb chicken atop fluffy quinoa with tomatoes, cucumber, feta and a bright lemon-Dijon dressing.
# What You'll Need:
→ Lemon Herb Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
07 - 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Quinoa Salad
10 - 1 cup quinoa, rinsed
11 - 2 cups water or low-sodium chicken broth
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - 1/2 red onion, finely chopped
15 - 1/2 cup feta cheese, crumbled (optional)
16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped
→ Dressing
18 - 3 tablespoons olive oil
19 - Juice of 1 lemon
20 - 1 teaspoon Dijon mustard
21 - 1 garlic clove, minced
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste
# Steps:
01 - Whisk together olive oil, lemon juice and zest, minced garlic, chopped parsley, oregano, thyme, salt, and black pepper in a mixing bowl. Add chicken breasts, coat thoroughly, cover, and refrigerate to marinate for at least 15 minutes or up to overnight.
02 - While chicken marinates, bring water or low-sodium chicken broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is fully absorbed. Remove from heat, fluff quinoa with a fork, and set aside to cool.
03 - Preheat grill or grill pan over medium-high heat. Place marinated chicken breasts on the grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a board and allow to rest for 5 minutes, then slice.
04 - In a large mixing bowl, combine cooled quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta cheese (if using), chopped parsley, and mint.
05 - In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, and salt and pepper until fully emulsified.
06 - Pour prepared dressing over the quinoa and vegetable mixture; toss gently to coat all ingredients evenly.
07 - Arrange sliced grilled chicken on top of the salad and serve immediately or refrigerate to chill before serving.
# Expert Tips:
01 -
- The lemony marinade transforms chicken into something you'd expect at a café overlooking the sea.
- This recipe is vibrant and fast enough for weekday dinners but gorgeous enough to serve guests.
02 -
- If the quinoa is too warm when you add the veggies and herbs, everything wilts and loses crunch in minutes.
- Marinating the chicken even 15 minutes makes a surprising difference, but overnight makes it unforgettable.
03 -
- If you use chicken broth for the quinoa, do not salt it until tasting—broth can be salty.
- Pile leftovers into a pita with extra lemon juice for an unbeatable lunch the next day.