Embarking on a culinary journey with quinoa was a revelation, a delightful discovery that transformed my approach to wholesome meals. This lemon herb quinoa with grilled chicken recipe is a symphony of flavors, a dish that sings with the freshness of herbs and the zest of lemon, all harmonizing with the succulent char of perfectly grilled chicken. I remember my initial attempt, overcooking the quinoa to a mushy state, a common pitfall for the uninitiated. But through trial and error, I've refined this recipe to a foolproof melody of texture and taste. Inspired by a Mediterranean palette, this dish is a testament to the beauty of simple, fresh ingredients coming together to create a satisfying and nutritious meal.
My journey with this dish began on a warm summer evening, craving something light yet flavorful. The first time I paired the quinoa with chicken, I underestimated the power of marination, resulting in a less impactful flavor. It's crucial to allow the chicken to marinate and absorb the aromatic blend of herbs and citrus. After several iterations, adjusting the acid and herb ratios, I've arrived at a balance that elevates the chicken to its full potential. Now, I'm eager to share my personal rendition of this lemon herb quinoa with grilled chicken, a dish that has become a beloved staple in my culinary repertoire.
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Ingredients
For the quinoa
- Quinoa — 1 cup, thoroughly rinsed
- Chicken broth — 2 cups, for cooking the quinoa
- Fresh lemon juice — from 2 lemons
- Extra virgin olive oil — 2 tbsp
- Fresh parsley — ¼ cup, finely chopped
- Fresh basil — ¼ cup, finely chopped
- Garlic — 2 cloves, minced
- Salt — ½ tsp, or to taste
- Freshly ground black pepper — ¼ tsp, or to taste
For the grilled chicken
- Chicken breasts — 4, boneless and skinless
- Lemon zest — from 1 lemon
- Lemon juice — from 1 lemon
- Extra virgin olive oil — 3 tbsp
- Dried oregano — 1 tsp
- Dried thyme — 1 tsp
- Garlic — 2 cloves, minced
- Salt — 1 tsp, or to taste
- Freshly ground black pepper — ½ tsp, or to taste
Instructions
- Begin by preparing the quinoa. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, stir, and reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is tender. I've learned that keeping the lid on throughout the cooking process is essential to create the perfect steamy environment for the quinoa to fluff up without drying out.
- While the quinoa is cooking, zest and juice your lemons. In my early trials, I added the lemon juice too early, which resulted in a muted citrus flavor. It's best to dress the quinoa with lemon and herbs after it's cooked to preserve the vibrant, fresh flavors.
- Once the quinoa is done, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork and transfer it to a large bowl. Stir in the lemon juice, olive oil, parsley, basil, minced garlic, salt, and pepper. The herbs will become fragrant as they warm in the quinoa, and the lemon juice will add a bright, acidic contrast that makes this dish so refreshing.
- For the grilled chicken, start by pounding the chicken breasts to an even thickness. This not only tenderizes the meat but also ensures even cooking. I used to skip this step, only to end up with chicken that was dry on the edges and undercooked in the center.
- In a mixing bowl, whisk together the lemon zest, lemon juice, olive oil, oregano, thyme, minced garlic, salt, and pepper. Add the chicken breasts, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more pronounced the flavors will be. I've found that the lemon zest is particularly important as it imparts a fragrant citrus essence that can't be achieved with juice alone.
- Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). The key here is not to move the chicken around too much, which I was guilty of in my early grilling days. Letting the chicken sear undisturbed will create those beautiful grill marks and seal in the juices.
- Once the chicken is cooked, let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat, ensuring that each bite is moist and flavorful. I learned the hard way that cutting into the chicken too soon leads to a disappointing, dry experience.
- Serve the grilled chicken atop the lemon herb quinoa, garnishing with additional fresh herbs if desired. The combination of warm, grilled chicken with the cool, citrusy quinoa is a dance of temperatures and textures that truly makes this dish stand out.
Substitutions
- Chicken broth — Vegetable broth or even water with a pinch of salt can be used to cook the quinoa instead. The key is to infuse the quinoa with flavor as it cooks, and I've found that a good broth is the secret to doing just that.
- Fresh herbs — If you don't have fresh herbs on hand, dried herbs can be used in a pinch. However, the flavor will be more concentrated, so use them sparingly. I've discovered that the ratio is typically one-third dried to fresh when substituting.
Variations
- Spicy kick — For those who enjoy a bit of heat, adding a pinch of red pepper flakes to the quinoa or a splash of hot sauce to the chicken marinade can add a pleasant warmth that contrasts nicely with the lemon's acidity.
- Grilled vegetables — To make this a more robust meal, I often grill vegetables like zucchini, bell peppers, and red onions alongside the chicken. They add color, nutrition, and an extra layer of flavor to the dish.
Dietary Restrictions
- Gluten-free — Quinoa is naturally gluten-free, making this dish suitable for those with gluten sensitivities. Just ensure that the chicken broth and other ingredients are certified gluten-free.
- Dairy-free — This recipe is dairy-free as written, making it a great option for those avoiding dairy in their diet.
Equipment
- Medium saucepan with lid
- Measuring cups and spoons
- Grill or grill pan
- Mixing bowls
- Citrus juicer
- Meat thermometer
- Sharp knife
Storage and Reheating
- Store leftover quinoa and chicken separately in airtight containers in the refrigerator for up to 3 days. I've found that keeping them separate preserves the integrity of the flavors and textures when reheating.
- To reheat, gently warm the quinoa in the microwave or on the stovetop with a splash of water to prevent drying out. For the chicken, reheat it in a covered skillet over medium heat until just warmed through to maintain its juiciness.
Pro Tips
- Rinsing quinoa — Always rinse quinoa under cold water in a fine-mesh strainer before cooking to remove the saponin coating, which can give it a bitter taste. This simple step is crucial for the best-tasting quinoa.
- Marinating time — Don't skimp on the marinating time for the chicken. The acid in the lemon juice helps to tenderize the meat, and the longer it sits, the more flavorful it will be.
- Letting meat rest — Always let your grilled chicken rest before slicing. This is a step I used to rush, eager to serve, but allowing the meat to rest ensures that each slice is as juicy as can be.
Lemon Herb Quinoa with Grilled Chicken Recipe: A Symphony of Flavors
Indulge in this lemon herb quinoa with grilled chicken recipe, a zesty delight. The perfect balance of flavor and health. Check it out!
Equipment
- Medium saucepan with lid
- Grill or grill pan
- Citrus juicer
Ingredients
- 1 cup Quinoa thoroughly rinsed
- 2 cups Chicken broth can substitute with vegetable broth for a vegetarian option
- Fresh lemon juice from 2 lemons
- 2 tablespoon Extra virgin olive oil
- ¼ cup Fresh parsley finely chopped
- ¼ cup Fresh basil finely chopped
- 2 cloves Garlic minced
- ½ teaspoon Salt or to taste
- ¼ teaspoon Freshly ground black pepper or to taste
- 4 Chicken breasts boneless and skinless
- Lemon zest from 1 lemon
- Lemon juice from 1 lemon
- 3 tablespoon Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 cloves Garlic minced
- 1 teaspoon Salt or to taste
- ½ teaspoon Freshly ground black pepper or to taste
Instructions
- Begin by preparing the quinoa. In a medium saucepan, bring the chicken broth to a boil. Add the rinsed quinoa, stir, and reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is tender.
- While the quinoa is cooking, zest and juice your lemons.
- Once the quinoa is done, remove it from the heat and let it sit, covered, for 5 minutes. Then, fluff it with a fork and transfer it to a large bowl. Stir in the lemon juice, olive oil, parsley, basil, minced garlic, salt, and pepper.
- For the grilled chicken, start by pounding the chicken breasts to an even thickness.
- In a mixing bowl, whisk together the lemon zest, lemon juice, olive oil, oregano, thyme, minced garlic, salt, and pepper. Add the chicken breasts, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat your grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C).
- Once the chicken is cooked, let it rest for a few minutes before slicing.
- Serve the grilled chicken atop the lemon herb quinoa, garnishing with additional fresh herbs if desired.
Notes
- Rinsing quinoa — Always rinse quinoa under cold water in a fine-mesh strainer before cooking to remove the saponin coating, which can give it a bitter taste. This simple step is crucial for the best-tasting quinoa.
- Marinating time — Don't skimp on the marinating time for the chicken. The acid in the lemon juice helps to tenderize the meat, and the longer it sits, the more flavorful it will be.
- Letting meat rest — Always let your grilled chicken rest before slicing. This is a step I used to rush, eager to serve, but allowing the meat to rest ensures that each slice is as juicy as can be.
Nutrition
Nutrition Facts
Lemon Herb Quinoa with Grilled Chicken Recipe: A Symphony of Flavors
Amount per Serving
Calories
585
% Daily Value*
Fat
26
g
40
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
15
g
Cholesterol
147
mg
49
%
Sodium
1576
mg
69
%
Potassium
1148
mg
33
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
1
g
1
%
Protein
55
g
110
%
Vitamin A
491
IU
10
%
Vitamin C
9
mg
11
%
Calcium
64
mg
6
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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