Name: Lemon-Herb Grilled Chicken with Summer Quinoa Salad
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts; 1 lemon (zest and juice); 1 tbsp olive oil; 2 garlic cloves, minced; 1 tsp fresh rosemary, finely chopped; 1 tsp fresh thyme, finely chopped; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1 cup quinoa, rinsed; 2 cups water or chicken broth (no celery or soy); 1 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/4 cup fresh parsley, chopped; 2 tbsp red onion, finely diced; 2 tbsp extra-virgin olive oil; 1 tbsp red wine vinegar; 1/2 tsp Dijon mustard (ensure soy-free); Salt and pepper to taste

Lemon-Herb Grilled Chicken with Summer Quinoa Salad

SteamedMint4028

This Lemon-Herb Grilled Chicken with Summer Quinoa Salad captures the best of California’s abundant summer produce and Mediterranean flavors. The chicken is marinated with fresh lemon, garlic, and herbs for brightness and layered complexity, then grilled to juicy perfection. The quinoa salad is bursting with crisp cucumbers, sweet cherry tomatoes, and a zesty herb vinaigrette, making this dish light yet satisfying. It’s perfect for a warm evening—fresh, vibrant, and balanced, with every bite offering contrasting textures and complementary flavors, inspired by the art of flavor pairing.

Ingredients

Instructions

In a medium bowl, combine lemon zest, half the lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and black pepper. Add chicken breasts and marinate for at least 15 minutes while you prepare the salad.
In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat, cover, and simmer for 15 minutes or until the quinoa is tender and water is absorbed. Fluff with a fork and let cool slightly.
Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill 5-7 minutes per side or until cooked through and juices run clear. Rest for 5 minutes before slicing.
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, parsley, and red onion.
In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, and remaining lemon juice. Season with salt and pepper.
Pour dressing over quinoa mixture and toss gently to combine.
Slice grilled chicken and serve atop the summer quinoa salad.