Lemon-Basil Grilled Chicken with Mediterranean Quinoa Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy grilled chicken marinated in lemon and fresh basil paired with a refreshing quinoa salad loaded with Mediterranean flavors. This mediterranean-inspired chicken (mediterranean) ready in about 60 minutes pairs (freshly squeezed) lemon juice, olive oil, chopped fresh basil leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

Prep: 40 min Cook: 20 min Serves 4 Mediterranean cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, whisk together 1/4 cup freshly squeezed lemon juice, 3 tbsp olive oil, 1/4 cup chopped fresh basil, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 4 boneless skinless chicken breasts (6 oz each) and marinate for at least 30 minutes in the refrigerator.
  2. Step 2: Rinse 1 cup uncooked quinoa under cold water and cook in 2 cups water over medium heat for 15 minutes until water is absorbed and quinoa is fluffy. Let cool.
  3. Step 3: Preheat grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes.
  4. Step 4: In a large bowl, combine the cooled quinoa, 1 medium diced cucumber, 1 cup halved cherry tomatoes, 1/4 cup finely chopped red onion, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley.
  5. Step 5: Whisk together 2 tbsp red wine vinegar and 2 tbsp olive oil and toss with the quinoa salad. Season with extra salt and pepper if needed.
  6. Step 6: Slice grilled chicken and serve it atop or alongside the Mediterranean quinoa salad for a bright, fresh meal.

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Frequently asked questions

How long does Lemon-Basil Grilled Chicken with Mediterranean Quinoa Salad take to make?

Total time is about 60 minutes (40 min prep + 20 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 Lemon-Basil Grilled Chicken with Mediterranean 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 olive oil from drying out.

Can I substitute ingredients in Lemon-Basil Grilled Chicken with Mediterranean 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 Lemon-Basil Grilled Chicken with Mediterranean 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 Lemon-Basil Grilled Chicken with Mediterranean Quinoa Salad?

Mediterranean chicken 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.

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