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Fresh Grilled Lemon Herb Chicken Recipe with Easy Mediterranean Quinoa Salad

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A juicy grilled lemon herb chicken paired with a vibrant Mediterranean quinoa salad, perfect for quick, fresh, and flavorful meals.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680 grams)
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried)
  • 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: pinch of red pepper flakes
  • 1 cup quinoa (uncooked)
  • 2 cups water or low-sodium vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (seeded if preferred)
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/3 cup crumbled feta cheese
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. Prepare the marinade: In a large bowl, whisk together lemon juice, olive oil, minced garlic, rosemary, thyme, salt, pepper, and red pepper flakes (if using).
  2. Marinate the chicken: Add the chicken breasts to the bowl, coating each piece well. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. Cook the quinoa: Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool slightly.
  4. Prepare the salad ingredients: Chop tomatoes, cucumber, olives, red onion, and parsley. Crumble the feta cheese and set aside.
  5. Make the salad dressing: In a small bowl, whisk olive oil, lemon juice, dried oregano, salt, and pepper. Adjust seasoning to taste.
  6. Toss the quinoa salad: In a large bowl, combine cooked quinoa, chopped veggies, feta, and dressing. Mix gently and let sit for 10 minutes.
  7. Preheat the grill: Heat grill to medium-high or heat a grill pan over medium-high heat.
  8. Grill the chicken: Place marinated chicken breasts on the grill. Cook 6-7 minutes per side or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes after grilling.
  9. Serve: Slice grilled chicken and plate alongside Mediterranean quinoa salad. Garnish with extra parsley or lemon wedges if desired.

Notes

Marinate chicken for at least 20 minutes but no longer than 2 hours to avoid mushy texture. Pat chicken dry before grilling to prevent flare-ups. Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest 5 minutes after grilling to lock in juices. Rinse quinoa thoroughly to remove bitterness. Salad tastes better after resting for a few hours or overnight. If no grill is available, use a grill pan or bake chicken at 400°F for 20-25 minutes.

Nutrition

Keywords: grilled chicken, lemon herb chicken, Mediterranean quinoa salad, healthy dinner, quick dinner, gluten-free, summer recipe

Find it online: https://fuzzyforker.com/fresh-grilled-lemon-herb-chicken-recipe-with-easy-mediterranean-quinoa-salad/