Grilled Lemon-Pepper Chicken Breast with Quinoa 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.

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 bowl recipe, 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.

Prep: 20 min Cook: 20 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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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.

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