Grilled Herb-Marinated Chicken with Quinoa and Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

Tender grilled chicken breasts marinated in fresh herbs, served alongside fluffy quinoa and a medley of roasted seasonal vegetables. This Mediterranean-inspired Father’s Day recipe (high protein), ready in about 70 minutes, pairs boneless skinless chicken breasts, olive oil, fresh rosemary 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) boneless skinless chicken breasts
• 3 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 3 minced garlic cloves
• 2 tbsp lemon juice
• 1 cup quinoa
• 2 cups water
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 2 medium, peeled and sliced into sticks carrot
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

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Instructions

1. Step 1: In a bowl, combine 3 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 3 minced garlic cloves, 2 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper to create a marinade. Add 4 boneless skinless chicken breasts and coat evenly. Cover and refrigerate for at least 30 minutes.
2. Step 2: Preheat oven to 425°F. On a baking sheet, toss 1 sliced medium zucchini, 1 diced red bell pepper, and 2 sliced carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until tender and caramelized at the edges.
3. Step 3: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa and 1/4 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
4. Step 4: Heat a grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing.
5. Step 5: Serve sliced grilled chicken over a bed of fluffy quinoa, topped with the roasted vegetables for a balanced, flavorful meal.