Lemon Herb Grilled Chicken Quinoa (Printable Version)

Protein-packed bowl with grilled chicken, quinoa, and fresh vegetables in a zesty lemon dressing.

# What You'll Need:

→ 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

# Steps to Follow:

01 - In a bowl, whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper. Place chicken breasts in the marinade, turning to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold running water. Combine rinsed quinoa, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Place marinated chicken breasts on the heated grill and cook for 5 to 6 minutes per side, until fully cooked and juices run clear when pierced. Remove from grill and let rest for 5 minutes before slicing.
04 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
05 - In a large bowl, arrange spinach or mixed greens as the base. Add cooled quinoa, cherry tomatoes, diced cucumber, red onion, bell pepper, and feta cheese if using. Slice grilled chicken and place on top of salad.
06 - Drizzle prepared dressing over the salad and chicken. Toss gently to combine all ingredients, or serve as individual composed bowls for presentation. Serve immediately.

# Additional Tips::

01 -
  • It tastes indulgent but leaves you feeling light and energized, not weighed down.
  • The grilled chicken stays juicy because of that lemon marinade, which is honestly the whole secret.
  • Quinoa makes it stick with you through the afternoon, no 3 pm energy crash.
  • You can prep parts ahead and throw it together in minutes on busy nights.
02 -
  • Don't skip marinating the chicken because it's what prevents it from drying out on the grill, even fifteen minutes makes a difference but two hours tastes noticeably better.
  • Let the quinoa cool slightly before mixing it with the greens or the heat will wilt them, you want the contrast between warm and cool.
  • The dressing tastes best when applied just before eating, stored separately in the fridge until the last minute.
03 -
  • Let the marinated chicken sit at room temperature for ten minutes before grilling so it cooks more evenly and stays juicier in the center.
  • If your grill isn't hot enough, the chicken will steam instead of developing that golden crust, and the heat makes all the difference in flavor.
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