Lemon Herb Grilled Chicken Quinoa (Printable Version)
Tender grilled chicken with bright citrus flavors atop fluffy quinoa and crisp vegetables for a satisfying, nourishing meal.
# Ingredient List:
→ 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 - 1/2 tsp salt
10 - 1/4 tsp freshly ground black pepper
→ Quinoa Base
11 - 1 cup quinoa
12 - 2 cups water or low-sodium chicken broth
13 - 1/4 tsp salt
→ Bowl Components
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1/2 cup red onion, thinly sliced
17 - 1 cup baby spinach leaves
18 - 1/4 cup feta cheese, crumbled
19 - 2 tbsp fresh dill or parsley, chopped
20 - Lemon wedges
# Step-by-Step Instructions:
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 water until water runs clear. Combine quinoa, water or broth, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is fully absorbed. Remove from heat, keep covered for 5 minutes, then fluff 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.
04 - Divide cooked quinoa evenly among four bowls. Arrange sliced grilled chicken on top along with cherry tomatoes, cucumber, red onion, and baby spinach. Sprinkle with crumbled feta cheese and fresh herbs. Serve with lemon wedges on the side.
# Tips from hearthlykitchen:
01 -
- You get that restaurant quality grilled flavor without any complicated techniques
- The whole bowl comes together in under an hour but tastes like you spent all day cooking
- Leftovers actually taste better the next day as the flavors meld together
02 -
- Dry chicken is the enemy so invest in a good meat thermometer and pull it at 165°F exactly
- Quinoa continues cooking as it rests so don't be tempted to lift the lid during those crucial 5 minutes
- The lemon marinade can make the chicken mushy if left longer than 2 hours
03 -
- Freeze extra marinated raw chicken in freezer bags for quick future meals
- Invest in a good citrus zester because fresh zest is non negotiable here