Grilled Lemon-Tarragon Chicken with Quinoa Salad
Juicy grilled chicken breasts marinated in lemon and tarragon served alongside a fresh quinoa salad with cucumbers and cherry tomatoes. This mediterranean-inspired chicken (high protein, gluten free) ready in about 45 minutes pairs (6 oz each) chicken breasts, lemon juice, chopped fresh tarragon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, 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
- 2 pieces (6 oz each) chicken breasts
- 3 tbsp lemon juice
- 2 tbsp chopped fresh tarragon
- 2 tbsp olive oil
- 2 minced garlic cloves
- 1 cup dry quinoa
- 2 cups water
- 1 medium diced cucumber
- 1 cup halved cherry tomatoes
- 2 tbsp chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 3 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh tarragon, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 2 chicken breasts (6 oz each) and marinate for 20 minutes at room temperature.
- Step 2: While chicken marinates, rinse 1 cup dry quinoa under cold water. In a medium pot, bring 2 cups water to a boil, add quinoa, reduce heat to low, cover and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
- Step 3: Preheat grill or grill pan to medium-high heat. Grill marinated chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear.
- Step 4: In a large bowl, combine cooked quinoa, 1 diced medium cucumber, 1 cup halved cherry tomatoes, and 2 tbsp chopped fresh parsley. Toss gently and season with additional salt and pepper if needed.
- Step 5: Serve grilled chicken sliced over or alongside the quinoa salad while warm.
Frequently asked questions
How long does Grilled Lemon-Tarragon Chicken with Quinoa Salad take to make?
Total time is about 45 minutes (25 min prep + 20 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-Tarragon 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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Grilled Lemon-Tarragon 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-Tarragon Chicken with Quinoa Salad for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Tarragon Chicken with Quinoa Salad high protein?
Yes — this recipe is tagged high protein, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
