Grilled Lemon Herb Chicken Quinoa

This grilled lemon herb chicken served over quinoa salad has become my go to for warm weather dinners when I want something filling but fresh The chicken is juicy and fragrant from a punchy marinade while the salad comes together with crunchy vegetables bright lemon and nutty quinoa

My family asks for this when we want a meal that feels like a treat but is still healthy I first made it for a picnic and everyone wanted seconds so now it is in the weekly rotation

Ingredients

• Chicken breasts: bring lean protein and grill up tender and juicy Buy the freshest you can find ideally air chilled for the best texture
• Dried rosemary: adds earthy flavor Look for vibrantly green leaves with a strong aroma
• Lemons: are essential for brightness and juiciness Heavy fruit with thin skin tend to have more juice
• Olive oil: gives richness and helps the marinade cling to the meat Choose a robust extra virgin type if possible
• Quinoa: is the salad’s hearty base Use pre rinsed quinoa if possible to avoid bitterness and check for fluffy grains
• Red bell pepper: adds crunch and sweetness Choose fruit with tight shiny skin
• Cucumber: brings a cooling note Go for firm seedless ones
• Spring onions: add gentle onion flavor The white and green parts both work well
• Cherry tomatoes: give bursts of sweetness Opt for glossy bright colored ones for maximum flavor
• Salt and pepper: for seasoning Pick a flaky sea salt if you have it for finishing

Step-by-Step Instructions

Prepare the Grill:

Preheat your grill to a steady medium high so it is nice and hot when you add your chicken A well heated grill ensures the meat does not stick

Make the Lemon Marinade:

Zest one lemon then juice both lemons Place zest and juice in a bowl This will infuse bright citrusy flavors into the chicken

Mix the Herb Marinade:

In another bowl whisk together olive oil dried rosemary a generous pinch of salt and black pepper until combined This helps the seasoning distribute evenly

Marinate the Chicken:

Place chicken breasts in a shallow dish Pour the entire lemon and herb mixture over top Massage to coat every side fully Let the flavors soak in for about ten minutes while you get the salad started

Rinse and Cook Quinoa:

Thoroughly rinse quinoa under cold running water Place in a pot and cook according to package directions usually simmers for fifteen minutes until fluffy This step removes bitterness and gets the grains tender

Assemble the Quinoa Salad:

In a large bowl place cooked quinoa add diced cucumber red bell pepper spring onions cherry tomatoes squeeze in lemon juice and drizzle with extra olive oil Stir everything so it is evenly coated then season to taste with salt and pepper

Grill the Chicken:

Place marinated chicken on the hot grill Cook for about six to eight minutes on each side Turn once only for best grill marks Inside should reach seventy five degrees Celsius and juices run clear

Rest and Slice Chicken:

When chicken is cooked move it to a board Rest two minutes so juices stay inside Slice into thin strips for serving

Serve and Garnish:

Pile quinoa salad onto plates Top with sliced grilled chicken Add a pinch of chopped fresh herbs like parsley or dill if you want extra color and aroma

Pin

Lemon is my favorite in this recipe because it ties every piece together and brings out the best in both the chicken and the salad My little one always sneaks the cherry tomatoes off the plate before I even serve the dish so I sometimes double up on those

Storage Tips

Store any leftovers in an airtight container in the fridge The salad keeps well for up to three days The chicken stays moist if sliced only when serving If you want to keep everything tasting fresh pack the salad and chicken separately and combine just before eating

Ingredient Substitutions

You can use boneless skinless chicken thighs for a juicier bite If rosemary is not your thing fresh thyme will work in its place Red onion can swap in for spring onions and couscous or farro can stand in for quinoa if that is what you have

Serving Suggestions

This makes a great picnic dish because it holds up well at room temperature For dinner I like to pair it with grilled bread and a dollop of Greek yogurt on the side Sometimes I mix in chickpeas to the salad for an extra bit of protein

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Cultural and Historical Context

Grilling meat with lemon and herbs is a classic Mediterranean approach that naturally fits into modern healthy eating Quinoa adds a South American supergrain twist Nowadays this dish feels right at home at a patio dinner or tossed into a lunchbox

Recipe FAQs

→ How do I keep the chicken juicy while grilling?

Let the chicken absorb the marinade for at least 10 minutes and avoid overcooking; grill until just done for moist results.

→ Can I substitute quinoa with another grain?

Absolutely! Try couscous, bulgur, or brown rice if you prefer a different grain base for your salad.

→ What herbs work best with lemon and chicken?

Rosemary, thyme, or oregano pair beautifully with lemon, providing aromatic flavor to the chicken.

→ Can the quinoa salad be made ahead?

Yes, prepare the salad in advance and store it chilled; add fresh herbs or more lemon juice before serving.

→ How do I know the chicken is fully cooked?

Use a meat thermometer—internal temperature should reach 75°C (165°F) and juices should run clear.

→ What other vegetables can I add?

You can mix in diced zucchini, avocado, or fresh spinach for added nutrition and color in the salad.