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 salad recipe, 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
