Grilled Lemon-Pepper Chicken with Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A light, protein-packed grilled chicken seasoned with lemon and black pepper, served alongside a vibrant quinoa salad with fresh vegetables and herbs. This mediterranean-inspired father’s day (high protein, gluten free) ready in about 60 minutes pairs boneless skinless chicken breasts, fresh lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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 fresh lemon juice
• 2 tbsp olive oil
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 cup quinoa
• 2 cups water
• 1 medium, diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil

Instructions

1. Step 1: In a shallow dish, whisk together 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp freshly ground black pepper, and 1 tsp salt. Add 4 boneless skinless chicken breasts and marinate for 30 minutes at room temperature.
2. 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. Let cool.
3. Step 3: 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 and juices run clear.
4. Step 4: In a large bowl, combine cooled quinoa, 1 diced medium cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh mint, 1 tsp lemon zest, and 2 tbsp extra virgin olive oil. Toss gently to combine and season with salt if needed.
5. Step 5: Serve grilled lemon-pepper chicken breasts atop the quinoa salad while warm.