Grilled Lemon-Herb Chicken with Quinoa Salad

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 herbs served alongside a refreshing quinoa salad packed with fresh vegetables and a light vinaigrette. This mediterranean-inspired healthy bowls (gluten free) ready in about 60 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 420 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 3 cloves garlic cloves minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1/2 cup cucumber diced
• 1 cup cherry tomatoes halved
• 1/4 cup red onion finely chopped
• 1/4 cup fresh parsley chopped
• 2 tbsp red wine vinegar
• 1 tsp honey
• 1/2 tsp salt for salad
• 1/4 tsp black pepper for salad

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 boneless skinless chicken breasts and coat evenly. 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, combine quinoa and 2 cups water, bring to a boil over high heat. Lower heat to simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and fluff with fork.
3. Step 3: In a large bowl, combine cooked quinoa, 1/2 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
4. Step 4: In a small bowl, whisk 2 tbsp red wine vinegar, 1 tsp honey, 1/2 tsp salt, and 1/4 tsp black pepper. Pour over the quinoa mixture and toss well.
5. Step 5: Preheat grill to medium-high heat (about 400°F). Grill the marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
6. Step 6: Let chicken rest for 5 minutes, then slice and serve alongside the quinoa salad.