Grilled Citrus-Herb Chicken with Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Juicy grilled chicken marinated in vibrant citrus and herbs, served alongside a fresh quinoa salad with cucumber, tomato, and bell pepper. This mediterranean-inspired father’s day ready in about 65 minutes pairs 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 a quick salad or grain on the side. 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) chicken breasts
• 3 tbsp olive oil
• 1/4 cup lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme leaves
• 3 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 2 tbsp red wine vinegar
• 2 tbsp olive oil (for salad)
• 1/2 tsp salt (for salad)
• 1/4 tsp black pepper (for salad)

Instructions

1. Step 1: In a bowl, whisk together 3 tbsp olive oil, 1/4 cup lemon juice, 2 tbsp chopped fresh parsley, 1 tbsp fresh thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for at least 30 minutes.
2. Step 2: While the chicken marinates, rinse 1 cup quinoa under cold water. Combine quinoa with 2 cups water in a medium pot and bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
3. Step 3: Transfer cooked quinoa to a large bowl and let cool slightly. Add 1 diced cucumber, 1 cup halved cherry tomatoes, and 1 diced red bell pepper.
4. Step 4: Whisk together 2 tbsp red wine vinegar, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the quinoa salad and toss well.
5. Step 5: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred and juicy.
6. Step 6: Serve the grilled chicken breasts over a bed of the fresh quinoa salad.