Lemon Herb Grilled Chicken Quinoa (Print)

Juicy grilled chicken with quinoa and fresh vegetables in a zesty lemon herb dressing

# Components:

→ Chicken & Marinade

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 basil, chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Quinoa

10 - 1 cup uncooked quinoa, rinsed
11 - 2 cups water
12 - ¼ teaspoon salt

→ Salad Vegetables

13 - 2 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - ½ small red onion, thinly sliced
17 - 1 red bell pepper, diced
18 - ¼ cup feta cheese, crumbled (optional)

→ Dressing

19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey (optional)
23 - Salt and pepper, to taste

# Directions:

01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, fresh parsley, fresh basil, dried oregano, salt, and black pepper. Add chicken breasts and turn to coat evenly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - While chicken marinates, rinse quinoa thoroughly under cold running water. Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes. Fluff with a fork and let cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5 to 6 minutes per side, or until fully cooked and internal juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing.
04 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey if using, salt, and pepper until well emulsified.
05 - In a large bowl, arrange spinach or mixed greens as the base. Layer cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced bell pepper, and crumbled feta cheese if desired.
06 - Slice grilled chicken and arrange atop the salad base. Drizzle with prepared vinaigrette. Toss gently to combine ingredients or serve as composed bowls with dressing on the side.

# Expert Advice:

01 -
  • The lemon herb marinade transforms plain chicken into something so flavorful you won't miss heavy sauces.
  • Quinoa gives you a complete protein without the heaviness of rice or pasta, and it actually tastes good cold.
  • Everything comes together in under an hour, so weeknight dinner doesn't feel like a chore.
  • You can prep components ahead and assemble fresh, which means less stress on busy days.
02 -
  • Undercooked chicken isn't worth the risk, so use a meat thermometer if you're unsure, aiming for 165°F at the thickest part.
  • Quinoa triples in volume when cooked, so one cup dry makes plenty for four people.
  • If you dress the salad too far ahead, the greens wilt and the quinoa absorbs all the dressing, so assemble no more than 15 minutes before serving.
03 -
  • Toast the quinoa in the pan for a minute before adding water, which deepens its naturally nutty flavor and makes the whole salad taste more intentional.
  • If your grill isn't available, a screaming hot skillet works just as well and gives you more control over the chicken's thickness and cooking speed.
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