Grilled Lemon-Tahini Chicken with Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A light and flavorful grilled chicken marinated in lemon and tahini, paired with a nutrient-rich quinoa salad tossed with fresh vegetables and herbs. This mediterranean-inspired healthy bowls (high protein, gluten free) ready in about 60 minutes pairs boneless skinless chicken breasts, tahini, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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

• 1 lb boneless skinless chicken breasts
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 3/4 cup quinoa
• 1 1/2 cups water
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: In a medium bowl, whisk 3 tbsp tahini, 2 tbsp fresh lemon juice, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Add 1 lb boneless skinless chicken breasts and coat evenly; marinate for at least 30 minutes in the refrigerator.
2. Step 2: While the chicken marinates, rinse 3/4 cup quinoa under cold water. In a medium saucepan, combine quinoa and 1 1/2 cups water; bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
3. Step 3: Fluff the cooked quinoa with a fork and stir in 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/2 cup diced red bell pepper, and 1/4 cup chopped fresh parsley. Season with 1/2 tsp salt and 1/4 tsp black pepper, tossing gently.
4. Step 4: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side or until internal temperature reaches 165°F and the edges have nice grill marks.
5. Step 5: Slice grilled chicken and serve over the quinoa salad, drizzling any remaining tahini marinade as a dressing if desired.