Lemon Herb Grilled Chicken with Quinoa Salad
Lemon Herb Grilled Chicken with Quinoa Salad is a fresh, vibrant, and healthy dish featuring tender chicken breasts marinated in zesty lemon juice and fragrant herbs, served alongside a colorful quinoa salad with crisp cucumber, cherry tomatoes, and optional red onion. This balanced meal is quick to prepare, packed with lean protein, whole grains, and veggies, making it perfect for weeknight dinners, meal prep, or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
Scale
For the Chicken Marinade:
- 2 skinless, boneless chicken breasts
- Juice and zest of 1 large lemon
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper, to taste
For the Quinoa Salad:
- 1 cup quinoa, rinsed
- 1 ¾ cups water (for cooking quinoa)
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the Marinade: Whisk together the lemon juice, lemon zest, olive oil, minced garlic, chopped fresh parsley, thyme, rosemary, salt, and pepper in a bowl to create a bright and savory marinade.
- Marinate the Chicken: Place the chicken breasts in a shallow dish or a ziplock bag, pour the marinade over them ensuring even coating, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.
- Cook the Quinoa: Rinse the quinoa under cold water to remove any bitterness. In a pot, combine quinoa with 1 ¾ cups water, bring to a boil, reduce to a simmer, cover, and cook for about 15 minutes until water is absorbed. Fluff with a fork and let it cool slightly.
- Grill the Chicken: Preheat the grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side, or until internal temperature reaches 165°F (75°C) and grill marks appear.
- Prepare the Quinoa Salad: In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and finely chopped red onion if using. Add chopped parsley, olive oil, lemon juice, salt, and pepper, then toss to mix well.
- Serve Together: Slice the grilled chicken breasts and place them over or alongside the quinoa salad. Drizzle with any leftover marinade (boiled if preferred) or a light vinaigrette to enhance flavor.
Notes
- Marinate the chicken for at least 30 minutes to allow deep flavor absorption.
- Avoid overcooking the quinoa to maintain tender but slightly firm texture.
- Use fresh herbs for the best aroma and taste compared to dried herbs.
- Let the grilled chicken rest for a few minutes before slicing to keep it juicy.
- Taste the quinoa salad dressing and adjust lemon juice and olive oil to balance acidity as preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 85 mg
Keywords: lemon herb chicken, grilled chicken, quinoa salad, healthy chicken recipe, gluten free chicken, easy dinner, fresh herbs, lemon chicken, balanced meal
