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Grilled Lemon Herb Chicken with Quinoa Salad

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Grilled Lemon Herb Chicken with Quinoa Salad is a light, flavorful, and nutritious dish that brings together perfectly grilled chicken and a fresh, protein-packed quinoa salad. The bright lemon and herb marinade infuses the chicken with zesty flavor, while the quinoa salad, with its mix of vegetables and a light dressing, adds texture and freshness. It’s the perfect meal for a healthy lunch, dinner, or meal prep!

Ingredients

4 boneless, skinless chicken breasts

1/4 cup olive oil

Juice of 1 lemon

Zest of 1 lemon

3 garlic cloves, minced

1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1 cup quinoa (rinsed)

2 cups water or chicken broth

1/2 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, finely diced

1/4 cup fresh parsley, chopped

1/4 cup feta cheese, crumbled (optional)

2 tablespoons olive oil

1 tablespoon lemon juice

Salt and pepper to taste

Instructions

  1. For the Grilled Lemon Herb Chicken: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, parsley, oregano, thyme, salt, and pepper.
  2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  3. Preheat the grill or grill pan over medium heat.
  4. Grill the chicken for 6-8 minutes per side, or until the chicken reaches an internal temperature of 165°F (75°C) and is no longer pink in the center. Remove from the grill and let the chicken rest for a few minutes before slicing.
  5. For the Quinoa Salad: In a medium saucepan, bring the water or chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes, or until the quinoa is cooked and the liquid is absorbed.
  6. Remove the quinoa from heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool slightly.
  7. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, fresh parsley, and feta cheese (if using).
  8. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Drizzle the dressing over the quinoa salad and toss to combine.
  9. To Serve: Plate the quinoa salad and top with the grilled lemon herb chicken, either sliced or whole.
  10. Garnish with extra fresh parsley or lemon wedges for an added burst of flavor. Serve immediately and enjoy!

Notes

Feel free to add other veggies like bell peppers, olives, or avocado to the quinoa salad for added flavor and texture.

Swap the grilled chicken for grilled shrimp, salmon, or tofu for a different protein option.

Omit the feta cheese or substitute it with a dairy-free cheese for a dairy-free version.

Experiment with different herbs such as basil, cilantro, or rosemary to change the flavor profile of the chicken marinade.

Top the quinoa salad with roasted nuts or seeds like almonds, pine nuts, or sunflower seeds for extra crunch.

Nutrition

Find it online: https://yumntasty.com/grilled-lemon-herb-chicken-with-quinoa-salad/