Grilled Lemon-Garlic Chicken with Quinoa and Spinach Salad

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A high-protein, nutritious grilled chicken served atop a fresh quinoa and spinach salad, perfect for a healthy lunch or dinner. This Mediterranean-inspired healthy bowl recipe (gluten-free), ready in about 50 minutes, pairs boneless skinless chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 25 min Cook: 25 min Serves 2 Mediterranean cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, combine 2 tbsp lemon juice, 3 tbsp olive oil, and 3 minced garlic cloves with 1 tsp salt and 1/2 tsp black pepper. Add 2 boneless skinless chicken breasts and marinate for 20 minutes at room temperature.
  2. Step 2: While chicken marinates, 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. Remove from heat and let sit covered for 5 minutes.
  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 grill marks appear.
  4. Step 4: In a large bowl, toss 4 cups baby spinach, 1 cup halved cherry tomatoes, and 1/4 cup crumbled feta cheese. Add cooked quinoa and toss gently to combine.
  5. Step 5: Slice grilled chicken into strips and serve atop the quinoa and spinach salad while warm.

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