Grilled Lemon-Herb Chicken with Quinoa and Steamed Broccoli

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.

Tender grilled chicken breast marinated in lemon and herbs served alongside fluffy quinoa and fresh steamed broccoli, perfect for a balanced, protein-rich meal. This Mediterranean-inspired healthy bowl recipe (high protein, gluten free), ready in about 65 minutes, pairs 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 380 calories and feeds 4, 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: 40 min Cook: 25 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and coat evenly. Marinate in the refrigerator for at least 30 minutes.
  2. Step 2: While chicken marinates, rinse 1 cup quinoa under cold water. In a 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 let sit covered for 5 minutes.
  3. Step 3: Bring a pot of water to a boil and steam 3 cups broccoli florets for 4-5 minutes until bright green and tender-crisp. Drain and set aside.
  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 (74°C) and juices run clear.
  5. Step 5: Serve grilled chicken breasts over quinoa with steamed broccoli on the side. Garnish with 2 tbsp chopped fresh parsley.

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