Lemon Herb Grilled Chicken Quinoa (Printable)

Juicy lemon-herb chicken over fluffy quinoa with fresh vegetables

# What You'll Need:

→ Lemon Herb Grilled Chicken

01 - 1 lb boneless skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 1 tsp lemon zest
05 - 2 cloves garlic, minced
06 - 1 tbsp fresh parsley, chopped
07 - 1 tbsp fresh basil, chopped
08 - 1 tsp dried oregano
09 - ½ tsp salt
10 - ¼ tsp freshly ground black pepper

→ Quinoa Base

11 - 1 cup quinoa
12 - 2 cups water or low-sodium chicken broth
13 - ¼ tsp salt

→ Bowl Assembly

14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - ½ cup red onion, thinly sliced
17 - 1 cup baby spinach leaves
18 - ¼ cup feta cheese, crumbled
19 - 2 tbsp fresh dill or parsley, chopped
20 - Lemon wedges, for serving

# How To Make It:

01 - Whisk together olive oil, lemon juice, lemon zest, garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor penetration.
02 - Rinse quinoa under cold running water until water runs clear. Combine quinoa, water or broth, and salt in a saucepan. Bring to a rolling boil, reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, allowing excess to drip off. Grill for 5 to 7 minutes per side until internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
04 - Divide cooked quinoa evenly among four serving bowls. Arrange sliced grilled chicken, cherry tomatoes, cucumber, red onion, and baby spinach on top of the quinoa. Sprinkle with crumbled feta cheese and fresh herbs. Serve immediately with lemon wedges on the side.

# Expert Hints:

01 -
  • The chicken stays ridiculously juicy thanks to that lemon-herb marinade
  • Everything comes together in under 45 minutes but tastes restaurant-quality
  • It keeps beautifully for meal prep and actually tastes better the next day
02 -
  • Don't skip resting the chicken after grilling or the juices will run out and leave you with dry meat
  • Quinoa continues cooking after you turn off the heat, so that 5-minute covered rest is essential
  • Room temperature ingredients for the bowl assembly keep the final dish from feeling lukewarm and odd
03 -
  • Pat chicken completely dry before adding to marinade for better absorption
  • Let the marinated chicken sit at room temperature for 20 minutes before grilling for even cooking

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