Grilled Lemon-Rosemary Chicken with Quinoa Salad

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

Juicy grilled chicken marinated in lemon and rosemary served alongside a fresh quinoa salad filled with colorful vegetables. This mediterranean-inspired father’s day (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.

Prep: 40 min Cook: 25 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 65 minutes (40 min prep + 25 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-Rosemary Chicken 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-Rosemary Chicken 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-Rosemary Chicken with Quinoa Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is Grilled Lemon-Rosemary Chicken with Quinoa Salad high protein?

Yes — this recipe is tagged high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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