Grilled Lemon-Thyme Chicken with Quinoa Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy grilled chicken breasts marinated in lemon and thyme served alongside a bright quinoa salad with fresh vegetables and a light vinaigrette. This mediterranean-inspired father’s day ready in about 65 minutes pairs chicken breasts, lemon juice, fresh thyme leaves 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.

Ingredients

• 4 pieces (6 oz each) chicken breasts
• 1/4 cup lemon juice
• 2 tbsp fresh thyme leaves
• 3 tbsp olive oil
• 3 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (uncooked) quinoa
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp red wine vinegar
• 1 tsp honey

Instructions

1. Step 1: In a bowl, whisk together 1/4 cup lemon juice, 2 tbsp fresh thyme leaves, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 chicken breasts and marinate for at least 30 minutes in the refrigerator.
2. Step 2: Rinse 1 cup quinoa under cold water, then combine with 2 cups water in a medium pot. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Fluff with a fork and let cool.
3. Step 3: Preheat grill or grill pan to medium-high heat (about 400°F). Grill the marinated chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat and rest 5 minutes.
4. Step 4: In a large bowl, combine cooled quinoa with 1 cup diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
5. Step 5: Whisk together 2 tbsp red wine vinegar and 1 tsp honey, then drizzle over quinoa salad and toss to coat evenly.
6. Step 6: Serve grilled chicken breasts over a bed of the fresh quinoa salad while warm.