Lemon Herb Grilled Chicken with Quinoa
Mediterranean-style lemon herb grilled chicken paired with fluffy quinoa. Bright citrus, olive oil, garlic, and fresh herbs deliver balanced protein and grain with clean flavors and a light, satisfying finish.
Remixed 1 time- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 8 oz boneless, skinless chicken breast
- 2 1/4 cup quinoa
- 2 cup water
- 2 tbsp olive oil
- 2 garlic clove, minced
- 2 tsp lemon zest
- 4 tbsp fresh lemon juice
- 2 1/2 tsp dried oregano
- 2 1/2 tsp dried thyme
- 2 1/4 cup chopped fresh parsley
- 2 Salt to taste
- 2 Black pepper to taste
Instructions
- Rinse quinoa until water runs clear; drain.
- In a small pot, combine quinoa and 1 cup water; bring to a boil, reduce heat, cover, simmer 12-15 min until tender and water is absorbed.
- Meanwhile, whisk olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a bowl.
- Flatten chicken breast to even thickness; marinate 5 minutes in the lemon-herb mix.
- Preheat grill or grill pan over medium-high heat; grill chicken 6-7 min per side until cooked through and juices run clear.
- Rest chicken 2 minutes, then slice. Fluff quinoa with a fork and stir in parsley.
- Plate quinoa, top with sliced chicken, and spoon any pan juices over; finish with a light drizzle of olive oil if desired.
Chef’s Pro Tips
- Bloom oregano and thyme in olive oil for deeper flavor.
- Add a squeeze of lemon right before serving for extra brightness.
Serving Suggestions
Serve with a side of steamed greens or a simple cucumber-teta salad to complete the Mediterranean plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before eating.
Nutritional Estimates
Per serving · 2 servings total
| calories | 380 |
|---|---|
| protein | 34 |
| carbohydrates | 34 |
| fat | 12 |
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