Grilled Citrus-Honey Chicken with Spiced Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Juicy grilled chicken breasts glazed with a bright citrus-honey marinade paired with a warm quinoa salad tossed with toasted spices and fresh herbs. This mediterranean-inspired chicken (gluten free) ready in about 45 minutes pairs (6 oz each) chicken breasts, orange juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 1/3 cup orange juice
• 2 tbsp lemon juice
• 2 tbsp honey
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 cup quinoa
• 2 cups water
• 3 tbsp olive oil
• 1/2 tsp ground coriander
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: In a medium bowl, whisk together 1/3 cup orange juice, 2 tbsp lemon juice, 2 tbsp honey, and 3 minced garlic cloves until combined. Season 4 chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then coat with the citrus-honey marinade. Let marinate at room temperature for 20 minutes.
2. Step 2: While chicken marinates, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa and 1/2 tsp salt, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: Heat a grill pan over medium-high heat until hot. Brush 1 tbsp olive oil on the grill pan and grill the marinated chicken breasts for 5-6 minutes per side until cooked through and juices run clear.
4. Step 4: In a small dry skillet over medium heat, toast 1 tsp ground cumin and 1/2 tsp ground coriander for 1 minute until fragrant. Stir the toasted spices into the fluffed quinoa along with 2 tbsp olive oil, 1/4 cup chopped parsley, 2 tbsp chopped mint, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Mix well.
5. Step 5: Plate the grilled chicken on a bed of spiced quinoa salad and drizzle any remaining citrus-honey marinade over the chicken for extra flavor.