Grilled Lemon-Garlic Chicken with Quinoa Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender grilled chicken marinated in lemon and garlic served alongside a refreshing quinoa salad with cucumbers and cherry tomatoes. This mediterranean-inspired father’s day (high protein, gluten free) ready in about 60 minutes pairs (6 oz each) chicken breasts, lemon juice, minced 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.

★ 4.6 (14 ratings) Prep: 40 min Cook: 20 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1/4 cup lemon juice, 4 minced garlic cloves, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts into the marinade and refrigerate for at least 30 minutes.
  2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a saucepan. Bring to a boil over high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  3. Step 3: While quinoa cooks, 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.
  4. Step 4: In a large bowl, mix cooked quinoa, 1 diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup chopped fresh parsley. Season with additional salt and pepper to taste.
  5. Step 5: Serve grilled chicken on top of the quinoa salad while warm, garnished with lemon wedges if desired.

Frequently asked questions

How long does Grilled Lemon-Garlic 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 Lemon-Garlic 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-Garlic 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-Garlic 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-Garlic 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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