Lemon Herb Grilled Chicken Quinoa (Printable)

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

# Ingredient List:

→ 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:

01 - Whisk together 2 tablespoons olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts and coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for deeper flavor development.
02 - Rinse quinoa under cold water until water runs clear. Combine rinsed quinoa, 2 cups water, and ¼ teaspoon salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and allow to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Grill marinated chicken breasts for 5 to 6 minutes per side until fully cooked and juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing.
04 - Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, Dijon mustard, honey if using, and salt and pepper to taste in a small jar or bowl until emulsified.
05 - Arrange spinach or mixed greens in a large bowl as the base. Layer cooked quinoa, cherry tomatoes, cucumber, red onion, bell pepper, and feta cheese if using on top of greens.
06 - Slice grilled chicken and place atop the assembled salad. Drizzle with prepared vinaigrette. Toss gently to combine or serve as composed bowls for individual presentation.

# Expert Advice:

01 -
  • It tastes indulgent but leaves you feeling light and energized, not weighed down.
  • Comes together faster than takeout, and tastes fresher than anything delivery could offer.
  • The lemon-herb marinade is so simple yet transforms ordinary chicken into something memorable.
02 -
  • Letting the chicken rest after cooking is the difference between juicy meat and dry disappointment—those 5 minutes matter more than you'd think.
  • Don't dress the salad too far ahead or the greens will wilt; if you're prepping for later, keep the dressing separate and toss just before eating.
03 -
  • Pat the chicken completely dry before marinating so it marinates and grills better instead of steaming.
  • Toast the cooked quinoa in a dry pan for a minute to enhance its nutty flavor and make it feel less like health food, more like something you actually want to eat.
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