Grilled Lemon-Tahini Chicken with Mediterranean Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

Juicy grilled chicken marinated in lemon and garlic served alongside a refreshing quinoa salad with cucumbers, tomatoes, and fresh herbs. This Mediterranean-inspired chicken recipe (gluten-free), ready in about 65 minutes, pairs boneless skinless chicken breasts, lemon juice, garlic cloves 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 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
• 1/4 cup lemon juice
• 3 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp water
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1 medium, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 1/4 cup, finely diced red onion
• 2 tbsp red wine vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup lemon juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 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: Meanwhile, bring 2 cups vegetable broth to a boil in a saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let sit covered for 5 minutes.
3. Step 3: In a small bowl, whisk 3 tbsp tahini with 2 tbsp water until smooth and creamy; set aside.
4. Step 4: Preheat grill to medium-high heat. Grill marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
5. Step 5: In a large bowl, combine cooked quinoa, 1 diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 1/4 cup chopped fresh parsley, and 2 tbsp chopped fresh mint. Toss with 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper until well mixed.
6. Step 6: Serve grilled chicken breasts topped with tahini sauce alongside the Mediterranean quinoa salad.