Grilled Lemon Herb Chicken Quinoa (Printer-Friendly)
Lemon‑herb grilled chicken paired with fluffy quinoa, fresh vegetables, herbs and a zesty lemon‑Dijon dressing.
# What You'll Need:
→ Lemon Herb Chicken
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 oregano, chopped or 1 teaspoon dried oregano
07 - 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Quinoa Salad
10 - 1 cup quinoa, rinsed
11 - 2 cups water or low-sodium chicken broth
12 - 1 cup cherry tomatoes, halved
13 - 1 cucumber, diced
14 - 1/2 red onion, finely chopped
15 - 1/2 cup feta cheese, crumbled (optional)
16 - 1/4 cup fresh parsley, chopped
17 - 2 tablespoons fresh mint, chopped
→ Dressing
18 - 3 tablespoons olive oil
19 - Juice of 1 lemon
20 - 1 teaspoon Dijon mustard
21 - 1 garlic clove, minced
22 - 1/2 teaspoon honey
23 - Salt and pepper to taste
# How to Make It:
01 - In a bowl, combine olive oil, lemon juice and zest, minced garlic, parsley, oregano, thyme, salt, and black pepper. Whisk until well blended.
02 - Add chicken breasts to the marinade, ensuring they are thoroughly coated. Cover and refrigerate for a minimum of 15 minutes, or ideally overnight.
03 - While the chicken marinates, bring water or chicken broth to a boil in a medium saucepan. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed. Remove from heat, fluff with a fork, and allow to cool.
04 - Preheat grill or grill pan to medium-high heat. Grill the marinated chicken for 6 to 7 minutes on each side, or until fully cooked and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - In a large mixing bowl, combine cooled quinoa, cherry tomatoes, diced cucumber, chopped red onion, feta cheese if desired, parsley, and mint.
06 - In a separate small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified.
07 - Pour the dressing over the quinoa mixture. Toss gently to ensure all ingredients are evenly coated.
08 - Arrange the salad on a platter or in serving bowls. Top with sliced grilled chicken. Serve promptly or refrigerate for later enjoyment.
# Expert Advice:
01 -
- Every bite feels like a Mediterranean getaway you can summon midweek.
- This salad manages to be hearty and fresh without ever weighing you down.
02 -
- Rushing the chicken off the grill before it rests leads to dry slices—those extra five minutes make a world of difference.
- Once, adding the dressing to hot quinoa made it gummy; always cool your grains first for that perfect salad texture.
03 -
- If you grill extra chicken, it's fantastic cold in the salad the next day.
- A splash of white balsamic in the dressing transforms the whole bowl—try it once, and you’ll be hooked.