Grilled Lemon-Garlic Chicken with Quinoa and Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy grilled chicken marinated in lemon and garlic served alongside fluffy quinoa and a medley of roasted seasonal vegetables. This mediterranean-inspired father’s day (high protein) ready in about 55 minutes pairs boneless skinless chicken breasts, lemon juice, garlic cloves 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 minced garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 cup quinoa
• 2 cups water
• 1 medium, cut into 1/2-inch slices zucchini
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for 20 minutes at room temperature.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
3. Step 3: While chicken grills, preheat oven to 425°F. Toss 1 sliced zucchini, 1 chopped red bell pepper, and 1 wedged red onion with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20 minutes until vegetables are tender and slightly caramelized.
4. Step 4: Rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to 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 fork.
5. Step 5: Serve grilled chicken alongside roasted vegetables and quinoa, garnished with 2 tbsp chopped fresh parsley for a fresh finish.