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Fresh Grilled Lemon Herb Chicken Recipe with Easy Mediterranean Quinoa Salad

fresh grilled lemon herb chicken - featured image
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A juicy, zesty grilled lemon herb chicken paired with a bright, nutty Mediterranean quinoa salad. This quick and easy recipe is perfect for flavorful, healthy dinners that come together in about 30 minutes.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 700 grams)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 cup quinoa (170 grams), rinsed well
  • 2 cups water or low-sodium vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese (optional)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, whisk together fresh lemon juice, olive oil, minced garlic, rosemary, thyme, oregano, salt, and pepper. Add chicken breasts and coat well. Cover and refrigerate for at least 30 minutes, up to 2 hours.
  2. Rinse quinoa under cold water. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
  3. While quinoa cooks, halve cherry tomatoes, dice cucumber, chop red onion, slice olives, and chop parsley. Crumble feta if using.
  4. In a small bowl, whisk olive oil, red wine vinegar, dried oregano, salt, and pepper to make dressing. Adjust seasoning to taste.
  5. In a large bowl, combine cooked quinoa, chopped vegetables, olives, parsley, and feta. Pour dressing over and toss gently. Set aside.
  6. Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off. Grill chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
  7. Plate the salad and top with sliced grilled chicken. Garnish with fresh parsley or lemon wedges if desired.

Notes

Marinate chicken at least 30 minutes for best flavor and juiciness. Let chicken come to room temperature before grilling. Use a thermometer to ensure chicken reaches 165°F. Let chicken rest 5 minutes after grilling. Fluff quinoa with a fork to keep it light. Toss salad just before serving to keep veggies crisp. Can substitute chicken thighs or tofu. For gluten-free, use almond flour coating if desired. Feta can be replaced with Greek yogurt or plant-based cheese.

Nutrition

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

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