Grilled Lemon-Dill Chicken with Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated with lemon and dill, served alongside a refreshing quinoa salad tossed with cucumber and cherry tomatoes. This mediterranean-inspired chicken (gluten free, high protein) ready in about 55 minutes pairs (6 oz each) chicken breasts, lemon juice, chopped fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 40 min Cook: 15 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 2 tbsp chopped fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and coat thoroughly. Marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. Bring 2 cups water to a boil in a medium saucepan, add quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Let cool slightly.
  3. Step 3: Preheat grill or grill pan to 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.
  4. Step 4: In a large bowl, combine cooked quinoa, 1 diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup crumbled feta cheese. Toss gently to mix.
  5. Step 5: Serve grilled chicken breasts atop the quinoa salad for a balanced, flavorful meal.

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Frequently asked questions

How long does Grilled Lemon-Dill Chicken with Quinoa Salad take to make?

Total time is about 55 minutes (40 min prep + 15 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 Lemon-Dill 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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Grilled Lemon-Dill 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 Lemon-Dill 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 Lemon-Dill Chicken with Quinoa Salad gluten free?

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

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