Grilled Lemon-Turmeric Chicken with Quinoa and Steamed Broccoli

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A high-protein, nutrient-dense dish featuring turmeric-marinated grilled chicken served with fluffy quinoa and vibrant steamed broccoli for a balanced meal. This Mediterranean-inspired healthy bowl recipe (high-protein, gluten-free), ready in about 65 minutes, pairs boneless skinless chicken breasts, ground turmeric, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 tsp ground turmeric
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quinoa
• 2 cups water
• 3 cups broccoli florets

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Instructions

1. Step 1: In a bowl, combine 2 tbsp olive oil, 1 tsp ground turmeric, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper to create a marinade. Add 4 boneless skinless chicken breasts and coat thoroughly. Marinate for 30 minutes at room temperature.
2. Step 2: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add quinoa, 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: Prepare a steamer basket over boiling water and steam 3 cups broccoli florets for 5-6 minutes until tender but still bright green.
4. Step 4: 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 the exterior is nicely charred.
5. Step 5: Plate the grilled chicken alongside 1/2 cup cooked quinoa per serving and 3/4 cup steamed broccoli, dividing evenly among 4 servings.