Grilled Lemon-Garlic Chicken with Herb Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Juicy grilled chicken marinated with lemon and garlic paired with a refreshing herb quinoa salad, perfect for a healthy family dinner. This mediterranean-inspired father’s day (high-protein) ready in about 60 minutes pairs boneless skinless chicken breasts, lemon juice, garlic cloves, minced 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
• 1/4 cup lemon juice
• 4 cloves garlic cloves, minced
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tbsp extra virgin olive oil
• 1 tsp lemon zest

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and coat thoroughly. Cover and marinate in the fridge for at least 30 minutes.
2. Step 2: Meanwhile, 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 and quinoa is fluffy. Remove from heat and fluff with a fork.
3. Step 3: In a large bowl, combine the cooked quinoa with 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, 1 diced medium cucumber, 1 cup halved cherry tomatoes, and 1/4 cup finely diced red onion. Drizzle with 2 tbsp extra virgin olive oil and mix in 1 tsp lemon zest. Toss gently to combine.
4. Step 4: Preheat grill or 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 atop the herb quinoa salad for a bright, balanced meal.