Herb-Infused Grilled Chicken and Quinoa Salad
A light Mediterranean-inspired dish with juicy grilled chicken, quinoa, and a zesty lemon-herb dressing. This mediterranean-inspired salads (mediterranean) ready in about 35 minutes pairs chicken breast, quinoa, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 360 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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 chicken breast
- 1.5 cups quinoa
- 1 cup cherry tomatoes
- 1 cucumber
- 1/2 cup feta cheese
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- 1/4 cup fresh parsley
Instructions
- Step 1: Preheat grill to medium-high heat. Season 2 chicken breasts with 1 tsp oregano, 1 tbsp olive oil, and a pinch of salt. Grill for 6-7 minutes per side until fully cooked. Let rest for 5 minutes, then slice into strips.
- Step 2: Cook 1.5 cups quinoa according to package instructions. In a large bowl, mix with 1 cup cherry tomatoes (halved), 1 diced cucumber, and 1/2 cup crumbled feta.
- Step 3: Whisk 2 tbsp lemon juice, 2 tbsp olive oil, 1 tsp oregano, and 1 tbsp chopped parsley. Pour over the quinoa salad and toss to coat. Top with grilled chicken and additional parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Grilled Chicken and Quinoa Salad take to make?
Total time is about 35 minutes (20 min prep + 15 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 Herb-Infused Grilled Chicken and 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 chicken breast from drying out.
Can I substitute ingredients in Herb-Infused Grilled Chicken and 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 Herb-Infused Grilled Chicken and Quinoa Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.
What goes well with Herb-Infused Grilled Chicken and Quinoa Salad?
Mediterranean salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
