Grilled Herb-Marinated Chicken with Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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.

Prep: 40 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Grilled Herb-Marinated Chicken with Quinoa Salad take to make?

Total time is about 60 minutes (40 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Herb-Marinated Chicken with Quinoa Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Grilled Herb-Marinated Chicken with Quinoa Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Herb-Marinated Chicken with Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Herb-Marinated Chicken with Quinoa Salad high protein?

Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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