Grilled Lemon-Pepper Chicken with Garlic-Parsley Quinoa

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

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 developed and reviewed.

Juicy grilled chicken breasts seasoned with bright lemon and black pepper, served alongside fluffy quinoa infused with garlic and fresh parsley. This American-inspired chicken recipe (gluten free, high protein), ready in about 50 minutes, pairs chicken breasts, lemon juice, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 25 min Cook: 25 min Serves 4 American cuisine 350 cal/serving

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Ingredients

4 pieces (6 oz each) chicken breasts
3 tbsp lemon juice
1 tsp freshly ground black pepper
2 tbsp olive oil
1 tsp salt
1 cup quinoa
3 cloves minced garlic cloves
1/4 cup chopped fresh parsley
2 cups water

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Instructions

Step 1: In a bowl, combine 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp salt, and 1 tsp freshly ground black pepper. Add 4 chicken breasts and marinate for 20 minutes.
Step 2: While chicken marinates, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil, add quinoa, reduce to a simmer, cover and cook for 15 minutes until water is absorbed and quinoa is fluffy.
Step 3: Heat a grill pan over medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
Step 4: In a small skillet, heat 1 tbsp olive oil over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant. Stir in cooked quinoa and 1/4 cup chopped parsley, cooking for another 2 minutes until heated through.
Step 5: Plate grilled chicken alongside garlic-parsley quinoa. Serve immediately.