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Grilled Lemon Herb Chicken with Quinoa Salad

Grilled lemon herb chicken with quinoa salad is a bright, herb-forward dinner featuring juicy grilled chicken and a crisp, lemony quinoa base. The quinoa simmers until fluffy, then gets tossed with fresh vegetables, feta, and Kalamata olives for a refreshing, colorful plate.
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Prep Time 20 minutes
Cook Time 20 minutes
marinate 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the quinoa salad
  • 1 cup dry quinoa rinsed
  • 2 cup water or chicken broth
  • 0.5 tsp salt
  • 0.5 cup cherry tomatoes halved
  • 0.5 cucumber cucumber diced
  • 0.25 onion red onion finely chopped
  • 0.25 cup Kalamata olives sliced
  • 0.25 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 0.25 tsp black pepper to taste
  • 0.5 tsp salt to taste

Equipment

  • 1 Dutch oven

Method
 

Make the lemon herb marinade
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, garlic powder, salt, and black pepper until combined.
  2. Add the chicken breasts to the marinade, toss to coat, then refrigerate at 40°F for at least 20 minutes up to 2 hours.
Cook and cool the quinoa
  1. Bring water or chicken broth to a boil in a saucepan, then add dry quinoa and 1/2 tsp salt.
  2. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed (no peeking).
  3. Remove from heat and let sit covered for 5 minutes, then fluff with a fork and let cool slightly.
Grill the chicken
  1. Preheat grill or a grill pan over medium-high heat until hot.
  2. Grill chicken for 6–7 minutes per side until internal temperature reaches 165°F and grill marks are clearly visible.
  3. Rest the chicken for 5 minutes, then slice on a diagonal.
Assemble the quinoa salad and serve
  1. In a large bowl, combine cooked quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, sliced Kalamata olives, crumbled feta, and chopped fresh parsley.
  2. Drizzle with olive oil and fresh lemon juice, toss well, and season with salt and black pepper to taste.
  3. Plate the quinoa salad, top with sliced grilled chicken, garnish with fresh parsley, and serve immediately.

Notes

For best flavor, keep the chicken at least 20 minutes in the marinade and don’t overcook—165°F ensures juicy slices. Refrigerate leftovers in separate containers up to 3 days; quinoa salad can be refreshed with a squeeze of lemon. Freezing is not recommended for the salad due to feta and cucumber texture. For a dairy-free option, use a dairy-free feta alternative or omit feta and add extra olives for briny flavor.