Grilled Herb-Marinated Chicken with Quinoa Salad

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

Juicy grilled chicken breasts marinated in fresh herbs served alongside a vibrant quinoa salad packed with vegetables and a zesty lemon dressing. This Mediterranean-inspired Father’s Day recipe (high protein, gluten free), ready in about 60 minutes, pairs 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 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 pieces (6 oz each) 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, diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp 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 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for 30 minutes at room temperature.
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, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
4. Step 4: In a large bowl, combine cooled quinoa with 1 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, and 1/4 cup chopped fresh parsley. Toss gently to combine.
5. Step 5: Serve grilled chicken sliced over a bed of quinoa salad while still warm, garnished with extra parsley if desired.