If you’re looking for a bright, flavorful meal that’s perfect for any season, I highly recommend trying this Lemon Herb Grilled Chicken with Quinoa Salad Recipe. It’s a light yet satisfying dish where juicy grilled chicken meets a fresh, zingy quinoa salad—ideal for weekday dinners or casual weekend lunches. The interplay of citrus and herbs with wholesome grains really lifts the flavors and makes you feel good about what you’re eating.

Lemon Herb Grilled Chicken with Quinoa Salad Recipe - Recipe Image — Lemon Herb Grilled Chicken with Quinoa Salad, healthy grilled chicken recipes, citrus herb chicken and quinoa salad, easy summer dinner ideas, flavorful grain salads

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In the Kitchen
Ingredients at a Glance
How to Make Lemon Herb Grilled Chicken with Quinoa Salad Recipe
Things to Remember
Ways to Serve It
Make-Ahead & Keeping Fresh
Frequently Asked Questions
Final Thoughts
Full Printable Recipe

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In the Kitchen

Why do I keep coming back to this Lemon Herb Grilled Chicken with Quinoa Salad Recipe? It’s the harmony of fresh herbs and lemon that makes the chicken pop, paired with a quinoa salad that’s both nutritious and full of texture. You’ll impress yourself with how simply everything comes together!

Juicy and Tender Every Time: Marinating the chicken in lemon juice and olive oil tenderizes it beautifully, giving it that perfect bite without drying it out.
Golden, Satisfying Finish: Grilling imparts those toasty grill marks and smoky notes that bring the recipe to life.
Simple Ingredients, Big Impact: Minimal pantry staples turn into a dinner that tastes layered and fresh.
Weeknight to Weekend Ready: Fast to prep, yet elegant enough to share with guests or enjoy solo.

Ingredients at a Glance

The beauty of this Lemon Herb Grilled Chicken with Quinoa Salad Recipe lies in its simple, wholesome ingredients. I always reach for the freshest herbs and ripe vegetables to keep each bite vibrant and satisfying.

Chicken breasts: Choose boneless, skinless pieces that are fairly uniform in size for even cooking.
Lemon: Freshly squeezed juice is a must to brighten the marinade and salad flavors.
Olive oil: Use extra virgin for that fruity undertone and smooth mouthfeel.
Dried oregano: Adds a classic herbaceous note—make sure it’s fresh for maximum aroma.
Quinoa: Rinse before cooking to avoid bitterness and achieve fluffiness.
Cucumber, cherry tomatoes, red onion, parsley: Fresh and crisp, these create a refreshing blend in the salad.
Red wine vinegar: The perfect acidic balance to the salad’s earthiness.

Heads-Up: Exact measurements are in the printable recipe card at the bottom.

How to Make Lemon Herb Grilled Chicken with Quinoa Salad Recipe

Step 1 — Marinate the Chicken for Maximum Flavor

Start by whisking fresh lemon juice, olive oil, dried oregano, salt, and pepper in a bowl. Add your chicken breasts and make sure each piece is fully coated. I like to let mine marinate for at least 30 minutes, but if you have the time, an hour lets that citrus really work its magic, tenderizing the meat and infusing it with vibrant flavor. Plus, the oil locks in moisture, so don’t skip it!

Step 2 — Grill the Chicken to Juicy Perfection

Preheat your grill to medium-high heat—you want it hot enough to create those golden, toasty grill marks without burning the chicken. Grill the breasts for about 6 to 7 minutes per side. Watch for that opaque color and a subtle springiness when you press the chicken lightly with tongs. Remove from heat and let rest for a few minutes; resting is key to keeping the juices locked in, making each bite tender and flavorful.

Step 3 — Toss Together the Bright Quinoa Salad

While the chicken rests, mix your cooked quinoa (I recommend fluffing it with a fork), diced cucumber, halved cherry tomatoes, finely chopped red onion, and fresh parsley in a bowl. Add a splash of red wine vinegar, plus salt and pepper to taste. This salad is where all the freshness lives—the crunch of cucumber and the sweet acidity from the tomatoes balance the smoky chicken beautifully.

Step 4 — Slice and Serve!

Slice your grilled chicken breasts against the grain—that’s a trick I learned after many, many attempts to keep chicken tender—and serve alongside the vibrant quinoa salad. This combo feels light but filling, and you’ll find yourself coming back to this Lemon Herb Grilled Chicken with Quinoa Salad Recipe again and again for its ease and freshness.

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Things to Remember

These tips will make sure your Lemon Herb Grilled Chicken with Quinoa Salad Recipe turns out perfectly every time, whether it’s a rushed weeknight dinner or a leisurely weekend feast.

Doneness Cue: Cook chicken until the juices run clear and the inside is no longer pink—about 165°F internal temperature is ideal.
Temperature Trick: Let the grill heat fully before adding the chicken; a hot grill seals in juices and prevents sticking.
Make-Ahead Move: You can prepare the quinoa salad a few hours ahead and keep it chilled to develop flavor.
Common Pitfall: Don’t skip resting the chicken after grilling—cutting too soon will let all those juices escape.

Ways to Serve It

Finishing Touches

I love adding a drizzle of extra virgin olive oil or a squeeze more lemon right before serving to boost brightness. A sprinkle of freshly chopped parsley or even a light dusting of feta cheese adds a lovely finish that plays well with the herby chicken and fresh quinoa.

Plays Well With

This dish is versatile—try pairing it with grilled asparagus, roasted sweet potatoes, or even a crisp green salad for a well-rounded meal. The contrasting textures and colors make every bite interesting and balanced.

Simple Plating Upgrades

For an effortless upgrade, serve your chicken sliced atop a bed of quinoa salad in a wide, shallow bowl. Garnish with lemon wedges or microgreens. It’s just enough to feel special without extra fuss—perfect for guests or casual nights in.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken may firm up a bit, but the quinoa salad stays crisp and fresh thanks to the vinegar. Keep them separate if possible to preserve texture best.

Freezing Tips

This Lemon Herb Grilled Chicken with Quinoa Salad Recipe freezes well if you separate components. Freeze cooked chicken breasts wrapped tightly in foil or airtight bags. Quinoa salad is best fresh but can be frozen; thaw gently and refresh with a squeeze of lemon.

Reheating Lemon Herb Grilled Chicken with Quinoa Salad Recipe Without Drying Out

To reheat the chicken, I prefer the oven at 275°F, covered loosely with foil to keep moisture in, or a quick zap in the microwave with a damp paper towel over it. Avoid high heat from the start to keep it juicy. The quinoa salad is best served cold or at room temperature.

Frequently Asked Questions

Can I use chicken thighs instead of breasts for this recipe?

Absolutely! Chicken thighs bring extra juiciness and flavor. Just adjust grilling time slightly—thighs may take a bit longer to cook through, but keep an eye to avoid flare-ups.

How do I ensure the quinoa salad doesn’t get mushy?

Rinse quinoa thoroughly before cooking and fluff it well. Add the salad dressing just before serving to keep the veggies crisp and the texture light.

Is it okay to marinate the chicken overnight?

Yes, marinating overnight can deepen flavors, but be cautious not to exceed 24 hours or the lemon’s acidity might start breaking down the chicken too much, affecting texture.

Can I make this recipe gluten-free?

Definitely! Quinoa is naturally gluten-free, and the other ingredients in this Lemon Herb Grilled Chicken with Quinoa Salad Recipe are gluten-free as well, making it a safe and tasty option.

Final Thoughts

I've always found that the simple pleasures in cooking are the most rewarding, and this Lemon Herb Grilled Chicken with Quinoa Salad Recipe hits that sweet spot. It’s approachable, nourishing, and packed with fresh flavors that remind you summer can live on all year round. Whether you’re feeding the family or just treating yourself, this recipe makes for a truly satisfying meal with minimal fuss.

Full Printable Recipe