Lemon-Dill Chicken with Lemon-Herb Quinoa

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

Baked with fresh dill and lemon, served over fluffy quinoa infused with lemon zest and herbs for a bright, protein-packed meal. This american-inspired chicken (gluten-free, high-protein) ready in about 40 minutes pairs (6 oz each) chicken breasts, zested and juiced lemon, fresh, chopped dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Cook: 25 min Serves 4 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry with paper towels, then rub with 2 tbsp olive oil, 1/2 of the lemon zest, 1 tbsp dill, 1/4 tsp salt, and 1/4 tsp pepper.
  2. Step 2: Place chicken in a baking dish and bake for 20-22 minutes until internal temperature reaches 165°F (74°C) and edges are golden.
  3. Step 3: While chicken bakes, combine quinoa, chicken broth, remaining lemon zest, minced garlic, 1/4 tsp salt, and 1/4 tsp pepper in a saucepan. Bring to a simmer over medium heat, cover, and cook for 15 minutes until liquid is absorbed and quinoa is fluffy.
  4. Step 4: Stir 1 tbsp lemon juice and remaining 1 tbsp dill into cooked quinoa. Let rest for 5 minutes before serving.
  5. Step 5: Serve chicken over quinoa, drizzle with pan juices, and garnish with extra dill.

Frequently asked questions

How long does Lemon-Dill Chicken with Lemon-Herb Quinoa take to make?

Total time is about 40 minutes (15 min prep + 25 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-Dill Chicken with Lemon-Herb Quinoa?

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 (6 oz each) chicken breasts from drying out.

Can I substitute ingredients in Lemon-Dill Chicken with Lemon-Herb Quinoa?

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-Dill Chicken with Lemon-Herb Quinoa 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.

Is Lemon-Dill Chicken with Lemon-Herb Quinoa gluten-free?

Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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