Description
Lemon Herb Grilled Chicken with Quinoa Salad is a refreshing and healthy dish that combines juicy, grilled chicken with a zesty quinoa salad. The chicken is marinated in a flavorful blend of garlic, lemon juice, and fresh herbs, and grilled to perfection. Paired with a vibrant quinoa salad made with crunchy vegetables, fresh parsley, and creamy feta cheese, this meal is packed with protein, fiber, and bright flavors. Perfect for a light dinner, meal prep, or a healthy lunch!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups chicken broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, salt, and pepper.
- Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Let the chicken marinate for at least 30 minutes (or up to overnight in the refrigerator).
- While the chicken marinates, rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, cover, and reduce the heat to low. Cook for 15-20 minutes, or until the quinoa is tender and the liquid is absorbed. Fluff with a fork and set aside to cool.
- Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 6-8 minutes per side, or until fully cooked (internal temperature should reach 165°F/74°C).
- In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, red onion, parsley, and feta cheese. Toss gently to combine.
- Slice the grilled chicken breasts and serve over the quinoa salad.
Notes
- For extra flavor, squeeze some lemon juice over the grilled chicken just before serving.
- You can substitute the chicken broth with vegetable broth for a lighter flavor or if making the dish vegetarian.
- This recipe is perfect for meal prepping and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes (plus marination time)
- Cook Time: 20-25 minutes