If you’re craving a fresh, vibrant dinner that feels both nourishing and special, you’re in luck. This Lemon Herb Grilled Chicken with Quinoa Salad Recipe is exactly that—a bright, toasty meal that works beautifully for weeknight dinners or casual weekend gatherings. I love how the zesty lemon and fragrant herbs marry with juicy grilled chicken and a colorful, wholesome quinoa salad. You’ll notice it’s light yet satisfying, making it a fantastic choice when you want something wholesome without the heaviness.
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Why You’ll Love This Lemon Herb Grilled Chicken with Quinoa Salad Recipe
I’ve made this dish countless times because it hits the sweet spot between healthy and indulgent. Perfect for any season, it’s quick enough for busy nights but elegant enough to impress guests. The marinade really tenderizes the chicken while the quinoa salad adds a fresh, crunchy contrast.
- Texture you want: Juicy grilled chicken with fluffy yet slightly nutty quinoa salad.
- Flavor that pops: Bright lemon and oregano balanced by savory grilled notes.
- Everyday ingredients: Pantry staples combine with fresh produce you can find anywhere.
- Works for any night: Light enough for summer but comforting in cooler months too.
Ingredient Spotlight
Let’s talk about the essentials that make this Lemon Herb Grilled Chicken with Quinoa Salad Recipe shine. The chicken breast soaks up the lemon-herb marinade, while the quinoa salad bursts with freshness from cucumbers and herbs. Simple swaps can still get you there if you’re flexible.
- Chicken breasts: Choose boneless and skinless for quick, even grilling and easy slicing.
- Lemon juice: Freshly squeezed is key to brighten flavors; bottled won’t give that same zing.
- Quinoa: Rinse before cooking to remove bitterness and get fluffy grains.
Seasonality & Sourcing
I find that cucumbers and cherry tomatoes taste best when in season—summer is prime time for these. If you shop at farmers markets or local grocers, you’ll notice the produce is more fragrant and flavors pop more in the salad. Quinoa and dried oregano are pantry perennials, but going organic or local can elevate the dish subtly. Don’t fret if it’s off-season—quality frozen or greenhouse veggies work too and still keep things bright.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by whisking together the lemon juice, olive oil, oregano, salt, and pepper to create your marinade. Coat the chicken breasts evenly and let them soak up all those flavors for at least 30 minutes—this is where the magic happens. While your chicken marinates, preheat your grill to medium-high heat. You want it hot enough to get those gorgeous grill marks but avoid burning. A common pitfall is skipping the preheat, which leads to uneven cooking and sticking.
Step 2 — Cook & Build Flavor
Place the chicken on your hot grill and cook for about 6 to 7 minutes per side. Check doneness by ensuring the internal temperature reaches 165°F (74°C), or cut a small slit to peek; the juices should run clear. If the chicken finishes early, tent it with foil to keep warm. If it’s underdone, give it a few more minutes but watch carefully to avoid drying out. Meanwhile, toss together the quinoa salad components—cucumber, cherry tomatoes, red onion, parsley—and dress with red wine vinegar plus salt and pepper. Assembling the salad while the chicken cooks saves time and builds harmony in the flavors.
Step 3 — Finish & Rest
Once off the grill, let the chicken rest for at least 5 minutes. This step helps the juices redistribute, keeping every bite juicy and tender. While resting, give your quinoa salad a final stir to marry all the fresh ingredients. Serve sliced chicken next to a generous scoop of quinoa salad for a perfectly balanced plate. I find this resting step crucial; skipping it can leave dry chicken that’s much less enjoyable.
Troubleshooting Lemon Herb Grilled Chicken with Quinoa Salad Recipe
If your chicken ends up a bit dry, try marinating longer next time or lowering the grill heat slightly. For bland results, don’t be shy with salt in both chicken and salad—you can always add more after. If the quinoa salad feels soggy, make sure quinoa is well drained and the tomatoes aren’t overly juicy; you can also toss the salad dressings gently right before serving rather than in advance to keep it fresh. These tweaks have saved me more than once when recipes didn’t go perfectly the first time.
Pro Tips
From my experience, the simplest techniques make all the difference. Don’t rush the marinating, and keep a close eye on your grill temperature for the best char without drying out the chicken. Also, make the quinoa salad shortly before serving to keep those textures lively. Avoid overcrowding your grill; this lets the chicken cook evenly and develop that perfect smoky flavor.
- Heat control: Medium-high grill heat offers great sear without burning.
- Timing window: Marinate chicken at least 30 minutes, up to overnight.
- Make-ahead move: Cook quinoa earlier in the day and chill if needed.
- Avoid this pitfall: Skipping rest time leads to dry chicken edges.
Variations & Substitutions
This Lemon Herb Grilled Chicken with Quinoa Salad Recipe is great baseline, but don’t hesitate to make it yours. Swap chicken breast for thighs if you want juicier meat, or use bulgur or couscous instead of quinoa for a different texture. You can switch up herbs too—fresh thyme or rosemary pairs nicely. For a vegan spin, grill thick slices of marinated eggplant and toss with the quinoa salad for equally satisfying dinner.
Great Debates
One common question: olive oil versus butter for grilling. I prefer olive oil here because it complements the Mediterranean vibe and handles higher heat without smoking excessively. But if you want a richer buttery flavor, you can baste the chicken with melted butter at the end of grilling for that last touch. Both work; it just depends on your mood and dietary needs.
Make-Ahead, Storage & Freezing
You can prepare the quinoa salad a day ahead; just store it in an airtight container in the fridge and toss it fresh before serving. The grilled chicken is best served same day, but leftovers keep nicely for up to 3 days in the fridge. When reheating chicken, gently warm it to avoid drying out—using a microwave shielded with a damp paper towel or a low oven works well. Freezing grilled chicken is possible but I recommend skipping the salad freeze since fresh veggies degrade in texture.
Yield & Conversions
This Lemon Herb Grilled Chicken with Quinoa Salad Recipe serves 2 generously. To double it, just double all ingredients and use a larger grill or grill in batches. If you want to make half the amount, halve ingredients consistently; quinoa is forgiving with slight adjustments. For metric lovers: 2 chicken breasts (~300-340g), 240ml lemon juice, 250ml cooked quinoa, and so forth.
Serving Ideas & Pairings
Serve this luscious grilled chicken and quinoa salad alongside some warm pita bread or rustic whole grain rolls. A dollop of tzatziki or hummus adds a creamy, cooling contrast that’s hard to beat. If you want more veggies, a simple grilled asparagus or steamed green beans with garlic work beautifully. For drinks, a crisp white wine or sparkling water with lemon complements the citrus notes perfectly.
FAQs
Absolutely! Thighs stay juicier and have a richer flavor. Just adjust grilling time and watch for flare-ups due to higher fat content.
Rinse quinoa before cooking to remove bitterness, use the right water-to-quinoa ratio (usually 2:1), and avoid stirring while it simmers. Fluff with a fork when done.
Yes, you can prepare the marinade and store it refrigerated for up to 3 days. Just add fresh lemon juice when ready to marinate for the brightest flavor.
You can cook the chicken in a grill pan or regular skillet over medium-high heat, turning once, aiming for the same internal temperature and browning.
Notes, Tools & Special Equipment
A reliable instant-read thermometer is my go-to for grilling chicken perfectly. A medium-sized grill or grill pan works best—too small and the chicken steams rather than grills. Medium bowls for marinating and mixing salad keep things tidy. Make sure your knife is sharp for slicing the rested chicken cleanly, preserving juices.
PrintPrintable Recipe 📖
Lemon Herb Grilled Chicken with Quinoa Salad Recipe
A light and refreshing Lemon Herb Grilled Chicken served with a vibrant quinoa salad featuring fresh cucumber, cherry tomatoes, red onion, and parsley, dressed with red wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
For the Quinoa Salad
- 1 cup cooked quinoa
- ½ cucumber, diced
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 1 tablespoon red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper until well combined. Add the chicken breasts and coat them thoroughly in the marinade. Cover and let them marinate for at least 30 minutes to absorb the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove the chicken from the grill and allow it to rest briefly to retain juices.
- Prepare the Quinoa Salad: In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh parsley. Drizzle the red wine vinegar over the salad and toss everything together. Season with salt and pepper to taste and mix well.
- Serve: Slice the rested grilled chicken breasts and plate them alongside a generous portion of the quinoa salad. Serve immediately for a fresh, flavorful meal.
Notes
- For a juicier chicken, marinate for up to 2 hours but avoid longer to prevent acidity from breaking down the meat excessively.
- To cook quinoa, rinse ⅓ cup dry quinoa and simmer in ⅔ cup water for 15 minutes until water is absorbed and quinoa is fluffy.
- If you don't have a grill, use a grill pan or stovetop skillet over medium-high heat for similar results.
- Add chopped fresh mint or basil to the quinoa salad for an extra herbaceous flavor.
- The quinoa salad can be prepared ahead of time and stored in the fridge for up to 2 days.
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