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Grilled Lemon Herb Chicken with Quinoa Salad

A bright, citrus‑infused grilled chicken paired with a vibrant quinoa salad—perfect for a light, nutritious summer dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main dish
Calories: 520
Ingredients Method Notes

Ingredients
  

Main
  • 4 boneless skinless chicken breasts Chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 lemon zest use a microplane
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 cup quinoa
  • 2 cups water or low‑sodium broth
  • 1 cup cherry tomatoes, halved
  • 0.5 cucumber diced
  • 0.25 red onion finely chopped
  • 1 avocado diced
  • 2 tbsp olive oil for salad dressing
  • 1 tbsp lemon juice for salad dressing
  • 1 tsp salt for salad
  • 0.5 tsp black pepper for salad
  • 1 tbsp fresh basil, chopped
  • optional feta cheese, crumbled omit for dairy‑free

Method
 

Steps
  1. Combine olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, and lemon zest to create a quick marinade. Place chicken breasts in a shallow dish, pour the mixture over, cover, and refrigerate for at least 30 minutes.
  2. Rinse quinoa under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water or broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
  3. Preheat a grill or grill pan to medium‑high heat. Remove chicken from the refrigerator, pat dry, and grill about 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
  4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, avocado, olive oil, lemon juice, salt, pepper, and basil. Toss gently to mix.
  5. Arrange sliced chicken over the quinoa salad or serve on the side. Garnish with extra herbs or a drizzle of balsamic glaze if desired. Serve immediately.

Notes

Store grilled chicken and quinoa salad separately in airtight containers for up to 2 days. Reheat chicken in a skillet or microwave until warm. Add avocado just before serving to keep it fresh. Serve with a chilled glass of white wine or sparkling lemonade.