Grilled Lemon-Rosemary Chicken with Quinoa Salad

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Juicy grilled chicken marinated in lemon and rosemary served alongside a fresh quinoa salad filled with colorful vegetables. This Mediterranean-inspired Father’s Day recipe (high protein), ready in about 65 minutes, pairs boneless skinless chicken breasts, lemon juice, fresh rosemary 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 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.

Ingredients

• 4 pieces (6 oz each) boneless skinless chicken breasts
• 1/4 cup lemon juice
• 2 tbsp chopped fresh rosemary
• 3 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 1 medium diced cucumber
• 1 cup halved cherry tomatoes
• 1 diced red bell pepper
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest
• 1/4 cup crumbled (optional) feta cheese

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a bowl, combine 1/4 cup lemon juice, 2 tbsp chopped fresh rosemary, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Step 2: While chicken marinates, rinse 1 cup quinoa under cold water. Bring 2 cups water to a boil in a medium pot, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let cool slightly.
3. Step 3: Preheat grill or grill pan to 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 cooked quinoa, 1 diced cucumber, 1 cup halved cherry tomatoes, 1 diced red bell pepper, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest. Toss gently to combine.
5. Step 5: Serve grilled chicken breasts over the quinoa salad and sprinkle with 1/4 cup crumbled feta cheese if desired.