Grilled Lemon Herb Chicken Quinoa (Print Page)
Juicy lemon-herb grilled chicken on quinoa with fresh veggies and a zesty lemon-Dijon dressing.
# What You 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
# Directions:
01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, garlic, parsley, oregano, thyme, salt, and black pepper. Add chicken breasts, coat thoroughly, cover, and refrigerate to marinate for at least 15 minutes or up to overnight.
02 - While the chicken marinates, bring water or chicken broth to a boil in a medium saucepan. Stir in quinoa, reduce heat, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff the quinoa with a fork, and allow to cool.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade. Grill for 6 to 7 minutes per side, or until internal temperature reaches 165°F and juices run clear. Allow chicken to rest for 5 minutes before slicing.
04 - In a large bowl, gently combine cooled quinoa, cherry tomatoes, cucumber, red onion, feta cheese if using, parsley, and mint.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until well emulsified.
06 - Drizzle dressing over salad ingredients and toss to coat evenly.
07 - Arrange sliced grilled chicken atop the quinoa salad. Serve immediately or chill for later.
# Expert Tips:
01 -
- The juicy chicken and zippy salad dressing make for a satisfying meal that doesn’t feel heavy, trust me nobody leaves the table hungry.
- This recipe is as friendly to improvisation as it is to meal prepping, so you’ll never get bored and leftovers never feel repetitive.
02 -
- If you try to rush slicing the chicken, all those lovely juices run out—always let it rest first.
- Chilling the quinoa a bit before mixing keeps the herbs bright and the salad from turning mushy.
03 -
- I once learned the hard way that overcooked chicken breast dries out in seconds on a hot grill—better to pull it off early than too late.
- A dash of extra lemon zest on top right before serving elevates the whole plate to restaurant territory.