Lemon Herb Grilled Chicken Quinoa (Printable)
Juicy lemon-herb grilled chicken over fluffy quinoa with fresh vegetables for a satisfying Mediterranean meal.
# What You'll Need:
→ For the Lemon Herb Grilled Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tsp lemon zest
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped
07 - 1 tbsp fresh basil, chopped
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper
→ For the Quinoa
11 - 1 cup quinoa
12 - 2 cups water or low-sodium chicken broth
13 - ¼ tsp salt
→ For the Bowl Assembly
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - ½ cup red onion, thinly sliced
17 - 1 cup baby spinach leaves
18 - ¼ cup feta cheese, crumbled (optional)
19 - 2 tbsp fresh dill or parsley, chopped
20 - Lemon wedges, for serving
# How-To Steps:
01 - Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, basil, oregano, salt, and pepper. Add chicken breasts and toss to coat. Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor.
02 - Rinse quinoa under cold water. In a saucepan, combine quinoa, water or broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side until cooked through, reaching an internal temperature of 165°F. Let rest for 5 minutes before slicing.
04 - Divide quinoa among four bowls. Top with sliced grilled chicken, cherry tomatoes, cucumber, red onion, and spinach. Sprinkle with feta and fresh herbs. Serve with lemon wedges.
# Expert Suggestions:
01 -
- You get that perfect balance of bright citrus, savory herbs, and satisfying protein without feeling heavy afterward
- Everything can be prepped ahead, making it ideal for busy weekdays when you still want something that feels special
02 -
- The chicken really needs those few minutes to rest after grilling or all the juices run out onto the cutting board
- Quinoa continues cooking as it stands, so don't skip that covered rest period for perfect texture
03 -
- Pound the chicken to even thickness before marinating for consistent cooking
- Use a microplane for the lemon zest to get just the outer yellow layer