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Grilled Lemon Herb Chicken with Quinoa Salad

Grilled lemon herb chicken with quinoa salad is a bright weeknight dinner with juicy grilled chicken and a tangy, crunchy vegetable quinoa base. The chicken is marinated in lemon, garlic, and dried herbs, then grilled until golden and 165°F.
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Prep Time 20 minutes
Cook Time 30 minutes
marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 clove garlic cloves
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Quinoa Salad
  • 1 cup dry quinoa
  • 2 cup water or chicken broth
  • 0.5 tsp salt
  • 1 cup cherry tomatoes
  • 1 English cucumber
  • 0.25 red onion
  • 0.25 cup fresh parsley
  • 2 tbsp fresh lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp black pepper
  • 0.25 cup crumbled feta cheese (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the lemon herb marinade
  1. In a bowl, whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, garlic powder, salt, and black pepper until combined.
Marinate the chicken
  1. Place chicken breasts in a zip-lock bag or shallow dish, pour the marinade over, seal, and refrigerate for at least 30 minutes (up to 4 hours).
Cook the quinoa
  1. Bring water or chicken broth to a boil in a medium saucepan, add dry quinoa and 1/2 tsp salt, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  2. Remove quinoa from the heat and let it sit covered for 5 minutes, then fluff with a fork and allow it to cool slightly.
Grill the chicken
  1. Preheat the grill or grill pan to medium-high heat (400°F) and lightly oil the grates.
  2. Remove chicken from the marinade and grill for 6–7 minutes per side, until internal temperature reaches 165°F and grill marks are golden brown.
  3. Remove chicken from the grill and let it rest for 5 minutes before slicing to keep the juices in.
Assemble the quinoa salad
  1. In a large bowl, combine cooled quinoa, cherry tomatoes, English cucumber, red onion, and fresh parsley.
  2. Drizzle with fresh lemon juice and olive oil, then toss and season with salt and black pepper to taste.
Serve
  1. Serve sliced grilled chicken over the quinoa salad and top with crumbled feta cheese if using.

Notes

Pro tip: let the quinoa cool slightly before tossing so it doesn’t wilt the cucumber and parsley. Store chicken and quinoa salad separately in the fridge for up to 4 days; assemble just before eating. Freezing is not recommended for best texture, but you can freeze cooked chicken only for up to 2 months. For a dairy-free option, omit the feta and add an extra squeeze of lemon and a pinch of salt to keep the flavor bright.