Lemon Herb Grilled Chicken with Quinoa Salad
Lemon Herb Grilled Chicken with Quinoa Salad is a bright, zesty, and nutritious meal featuring tender grilled chicken marinated in fresh lemon juice and herbs, served alongside a colorful quinoa salad packed with fresh vegetables. This balanced dish combines protein, fiber, and vibrant flavors, making it perfect for lunch, dinner, or meal prepping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Chicken and Marinade
- 2 chicken breasts (lean)
- Juice and zest of 1 lemon (fresh)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- Salt and pepper, to taste
Quinoa Salad
- 1 cup quinoa, rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion or scallions, finely chopped
- 2 tablespoons olive oil
- Juice of ½ lemon (fresh)
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Instructions
- Prepare the marinade: Combine fresh lemon juice, lemon zest, minced garlic, olive oil, and chopped fresh herbs (parsley, thyme, oregano) in a bowl to create a vibrant marinade that will infuse the chicken with fresh, zesty flavors.
- Marinate the chicken: Place chicken breasts in the marinade and refrigerate for at least 30 minutes, allowing the bright herbal notes to penetrate deeply. For more intense flavor, marinate up to 4 hours.
- Cook the quinoa: While the chicken marinates, rinse quinoa thoroughly to remove bitterness and cook according to package instructions. Once cooked, fluff quinoa with a fork and allow it to cool slightly before assembling the salad.
- Grill the chicken: Preheat the grill to medium-high heat. Grill chicken breasts for 5-7 minutes per side, or until nicely charred and cooked through. Remove from grill and let rest for 5 minutes to retain juices before slicing.
- Assemble the quinoa salad: Mix the cooked quinoa with cherry tomatoes, cucumbers, red onion or scallions, fresh parsley, olive oil, lemon juice, salt, and pepper to create a bright and refreshing salad.
- Plate and serve: Slice the grilled chicken and serve over or alongside the quinoa salad. Garnish with additional fresh herbs and lemon wedges if desired for extra freshness and presentation.
Notes
- Marinate chicken longer (up to 4 hours) for deeper lemon-herb flavor.
- Use fresh herbs for best aromatic and flavor impact.
- Rinse quinoa thoroughly before cooking to avoid bitterness.
- Allow grilled chicken to rest 5 minutes after cooking to keep it juicy.
- Adjust lemon juice amount to balance acidity to taste.
Nutrition
- Serving Size: 1 serving (1 chicken breast with quinoa salad)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 85 mg
Keywords: lemon herb grilled chicken, quinoa salad, healthy chicken recipe, gluten free chicken, grilled chicken with quinoa, lemon chicken, healthy quinoa salad
