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-inspired Super Bowl recipe (gluten free), ready in about 60 minutes, pairs 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 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, skinless, boneless (6 oz each) chicken breasts
• 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 cup, rinsed quinoa
• 2 cups water
• 1 medium, diced red bell pepper
• 1 medium, diced cucumber
• 1/4 cup, chopped fresh parsley
• 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.