Looking for a delicious and healthy meal? This Grilled Lemon Herb Chicken with Quinoa Salad is just what you need! It’s packed with flavor, and the best part is that it’s gluten-free, making it perfect for anyone with dietary restrictions. Imagine succulent chicken marinated in zesty lemon and fragrant herbs, grilled to perfection, and served alongside a refreshing quinoa salad.
This dish is perfect for a light lunch or dinner, and it’s also a great option for meal prep throughout the week. The combination of grilled chicken and quinoa creates a satisfying and nutritious plate that the whole family will love!
Healthy and Flavorful Grilled Lemon Herb Chicken with Quinoa Salad
The Grilled Lemon Herb Chicken is marinated in a vibrant blend of lemon juice, garlic, and fresh herbs, resulting in tender and juicy meat with a bright, citrusy taste. Paired with a quinoa salad featuring crunchy vegetables and a light dressing, this meal is both hearty and refreshing.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- For dressing: 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper to taste
Instructions
- Marinate Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Cook Quinoa: In a saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- Grill Chicken: Preheat the grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side, or until cooked through and juices run clear. Remove from grill and let rest for a few minutes.
- Prepare Salad: In a large bowl, combine cooked quinoa, diced cucumber, bell pepper, red onion, and parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing, then pour over the quinoa salad and mix well.
- Serve: Slice grilled chicken and serve on a bed of quinoa salad. Enjoy your gluten-free meal!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 16g
- Protein: 30g
- Carbohydrates: 25g
