Lemon Herb Grilled Chicken (Printable version)

Juicy lemon-herb grilled chicken combined with fluffy quinoa and fresh vegetables for a wholesome bowl.

# What You'll Need:

→ Chicken & Marinade

01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 teaspoon dried oregano
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Quinoa

10 - 1 cup uncooked quinoa, rinsed
11 - 2 cups water
12 - 1/4 teaspoon salt

→ Salad Vegetables

13 - 2 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - 1/2 small red onion, thinly sliced
17 - 1 red bell pepper, diced
18 - 1/4 cup feta cheese, crumbled (optional)

→ Dressing

19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey (optional)
23 - Salt and pepper to taste

# Directions:

01 - Whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for deeper flavor development.
02 - Rinse quinoa under cold running water. Combine quinoa, water, and salt in a medium saucepan. Bring to boiling over high heat, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and set aside to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Place marinated chicken breasts on hot grill surface. Cook for 5 to 6 minutes per side until fully cooked and juices run clear when pierced. Transfer to a clean plate and allow to rest for 5 minutes before slicing.
04 - Combine olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper in a small jar or bowl. Whisk vigorously until emulsified and well combined.
05 - Arrange spinach or mixed greens in a large bowl or on individual plates. Layer cooked quinoa, tomatoes, cucumber, red onion, bell pepper, and feta cheese (if using). Slice grilled chicken and place on top of vegetables.
06 - Drizzle prepared dressing over salad and grilled chicken. Toss gently to combine or serve as composed bowls. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • It tastes indulgent and restaurant-quality, but comes together in about 40 minutes with minimal fuss.
  • The protein keeps you satisfied for hours, so you're not hunting for snacks by mid-afternoon.
  • Everything can be prepped ahead and assembled fresh, making it perfect for meal prep without sacrificing flavor.
02 -
  • Don't skip the resting period for the chicken—I learned this the hard way when I rushed straight to slicing and ended up with meat that was technically cooked but tasted dry because all the juices ran out onto the cutting board.
  • Keep the dressing separate from the greens until just before serving, or everything will become a sad, wilted mess by the time you eat it.
03 -
  • Prep your vegetables the night before and store them separately, then assemble fresh in the morning—you get the convenience of meal prep without any sogginess.
  • If you're doubling this for a group, grill all your chicken at once and slice it immediately so it cools quickly and stays tender.
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