Grilled Citrus-Herb Chicken with Quinoa and Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy grilled chicken marinated in citrus and fresh herbs served over a bed of fluffy quinoa with oven-roasted seasonal vegetables. This Mediterranean-inspired healthy bowl recipe (gluten free, high protein), ready in about 70 minutes, pairs boneless skinless chicken breasts, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp orange juice
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, peeled and cut into sticks carrot
• 1 tbsp balsamic vinegar

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Instructions

1. Step 1: In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 2 tbsp orange juice, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes.
2. Step 2: Preheat oven to 425°F. On a large baking sheet, toss 1 sliced zucchini, 1 chopped red bell pepper, and 2 carrot sticks cut into 1-inch pieces with 1 tbsp olive oil and 1 tbsp balsamic vinegar. Roast for 20-25 minutes until tender and lightly caramelized.
3. Step 3: While vegetables roast, rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork.
4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side until internal temperature reaches 165°F and juices run clear.
5. Step 5: Serve grilled chicken over the quinoa with a side of roasted vegetables.