Grilled Citrus-Marinated Chicken with Spiced Quinoa Salad

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy grilled chicken breast marinated in a vibrant citrus and herb blend paired with a warm quinoa salad tossed with cumin and fresh vegetables. This Mediterranean Super Bowl recipe (gluten free), ready in about 60 minutes, pairs chicken breasts, orange juice, and lemon juice for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 chicken breasts, skinless, boneless (6 oz each)
• 1/3 cup orange juice, fresh
• 1/4 cup lemon juice, fresh
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1 cup quinoa, rinsed
• 2 cups water
• 1 medium red bell pepper, diced
• 1 medium cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: In a medium bowl, whisk together 1/3 cup fresh orange juice, 1/4 cup fresh lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Step 2: Meanwhile, bring 2 cups water to a boil in a saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let stand covered for 5 minutes.
3. Step 3: Fluff quinoa with a fork and transfer to a large bowl. Stir in 1 diced red bell pepper, 1 diced cucumber, and 1/4 cup chopped fresh parsley. Season with 1/2 tsp salt and toss well.
4. Step 4: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, or until internal temperature reaches 165°F and juices run clear.
5. Step 5: Let chicken rest for 5 minutes before slicing. Serve sliced chicken over a bed of the warm spiced quinoa salad.