Grilled Lemon-Turmeric Chicken with Spiced Quinoa

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy grilled chicken marinated in lemon and turmeric, served on a bed of aromatic spiced quinoa. This Middle Eastern-inspired chicken recipe (gluten free, high protein), ready in about 65 minutes, pairs chicken breasts, lemon juice, ground turmeric for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 40 min Cook: 25 min Serves 4 Middle Eastern cuisine 400 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
1/4 cup lemon juice
1 tsp ground turmeric
3 minced garlic cloves
3 tbsp olive oil
1/2 tsp ground cumin
1 cup quinoa
2 cups vegetable broth
1/2 tsp ground coriander
1 tsp salt
1/2 tsp black pepper
1/4 cup chopped fresh cilantro

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Instructions

Step 1: In a bowl, combine 1/4 cup lemon juice, 1 tsp ground turmeric, 3 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts and marinate for at least 30 minutes in the refrigerator.
Step 2: Rinse 1 cup quinoa under cold water and drain. In a medium saucepan, bring 2 cups vegetable broth to a boil. Add quinoa and 1/2 tsp ground coriander, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
Step 3: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and brush with the remaining 1 tbsp olive oil. Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
Step 4: Serve grilled chicken sliced over the spiced quinoa and garnish with 1/4 cup chopped fresh cilantro.