Grilled Lemon Herb Chicken Quinoa (Printable Version)
Juicy lemon-herb grilled chicken over quinoa with tomatoes, cucumber, herbs and a bright lemon dressing.
# Ingredient List:
→ 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:
01 - In a mixing bowl, combine olive oil, lemon juice and zest, minced garlic, chopped parsley, oregano, thyme, salt, and black pepper. Add chicken breasts, ensure even coating, cover, and refrigerate for at least 15 minutes or up to overnight.
02 - While chicken marinates, in a medium saucepan bring water or low-sodium chicken broth to a boil. Stir in rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork, and cool completely.
03 - Preheat grill or grill pan over medium-high heat. Cook chicken breasts for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Rest for 5 minutes before slicing.
04 - In a large mixing bowl, combine cooled quinoa, halved cherry tomatoes, diced cucumber, finely chopped red onion, crumbled feta (if using), chopped parsley, and chopped fresh mint.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, honey, salt, and black pepper until fully emulsified.
06 - Pour dressing over the quinoa mixture and toss gently to coat all ingredients evenly.
07 - Top the salad with sliced grilled chicken. Serve immediately or chill for later.
# Expert Tips:
01 -
- The leftovers taste even better the next day – believe me, I&aposve tested that theory more times than I can count.
- This recipe sneaks in a whole rainbow of veggies with zero complaints from the family.
02 -
- Once, I forgot to rest the grilled chicken – slicing too soon made all the juices run out and left it dry.
- Fluffing the quinoa with a fork (instead of stirring hard) keeps it beautifully light and separated.
03 -
- Resting grilled chicken before slicing turns it from good to spectacular.
- A microplane for zesting and mincing garlic makes prep almost effortless.