Grilled Lemon-Thyme Chicken with Mediterranean Quinoa Salad

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Juicy grilled chicken marinated with lemon and fresh thyme, served alongside a bright quinoa salad loaded with Mediterranean flavors. This Mediterranean-inspired chicken recipe, ready in about 65 minutes, pairs boneless skinless chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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, about 6 oz each boneless skinless chicken breasts
• 1/4 cup fresh lemon juice
• 3 tbsp olive oil
• 2 tbsp chopped fresh thyme leaves
• 3 minced garlic cloves
• 1.5 tsp salt
• 1 tsp black pepper
• 1 cup uncooked quinoa
• 2 cups for quinoa water
• 1 medium diced cucumber
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp red wine vinegar
• 2 tbsp olive oil (for salad)

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup fresh lemon juice, 3 tbsp olive oil, 2 tbsp chopped fresh thyme leaves, 3 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper. Place 4 boneless skinless chicken breasts in a shallow dish and pour marinade over them. Cover and refrigerate for at least 30 minutes, up to 2 hours.
2. Step 2: Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork.
3. Step 3: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade, letting excess drip off, and grill for 6-7 minutes per side or until internal temperature reaches 165°F and juices run clear. Remove and let rest for 5 minutes.
4. Step 4: In a large bowl, combine the cooked quinoa with 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/2 cup crumbled feta cheese, and 1/4 cup chopped fresh parsley.
5. Step 5: In a small bowl, whisk 2 tbsp red wine vinegar with 2 tbsp olive oil (for salad) and season with a pinch of salt and black pepper. Pour dressing over quinoa salad and toss gently to combine.
6. Step 6: Slice grilled chicken breasts and serve alongside the Mediterranean quinoa salad.