Grilled Lemon-Pepper Chicken Breast with Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken breast seasoned with lemon and black pepper, paired with a refreshing quinoa salad packed with fresh vegetables and herbs. This mediterranean-inspired healthy bowls ready in about 40 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 450 calories and feeds 2, 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.

★ 4.6 (12 ratings) Prep: 20 min Cook: 20 min Serves 2 Mediterranean cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a bowl, combine 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp black pepper, and 1 tsp salt. Add 2 boneless skinless chicken breasts and marinate for 15 minutes.
  2. Step 2: Preheat grill to medium-high heat (about 400°F). Grill the chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  3. Step 3: While the chicken grills, rinse 1 cup quinoa under cold water. Bring 2 cups water to a boil in a saucepan, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
  4. Step 4: In a large bowl, combine the cooked quinoa with 1 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup chopped fresh parsley, 1/4 cup minced red onion, 1/4 cup crumbled feta cheese, and 1 tsp lemon zest. Toss gently to mix.
  5. Step 5: Serve the grilled chicken breasts sliced on top of the quinoa salad while still warm.

Frequently asked questions

How long does Grilled Lemon-Pepper Chicken Breast with Quinoa Salad take to make?

Total time is about 40 minutes (20 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-Pepper Chicken Breast 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 lemon juice from drying out.

Can I substitute ingredients in Grilled Lemon-Pepper Chicken Breast 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-Pepper Chicken Breast with Quinoa Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Grilled Lemon-Pepper Chicken Breast with Quinoa Salad?

Mediterranean healthy bowls like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes