• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Nutrition
  • Recipes
  • Stories
  • About Us
  • Subscribe

Blend of Bites

menu icon
go to homepage
  • Home
  • Nutrition
  • Recipes
  • Stories
  • About Us
  • Subscribe
  • Follow us

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • search icon
    Homepage link
    • Home
    • Nutrition
    • Recipes
    • Stories
    • About Us
    • Subscribe
  • Follow us

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Lemon Herb Quinoa with Grilled Chicken Recipe: A Symphony of Flavors

    Posted: Dec 3, 2023 · Last updated: Dec 3, 2023 · by Shai Cohen · This post may contain affiliate links

    Jump to Recipe Print Recipe

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • Dietary Restrictions
    • Equipment
    • Storage and Reheating
    • Pro Tips
    • Lemon Herb Quinoa with Grilled Chicken Recipe: A Symphony of Flavors
    • Comments

    Ingredients

    Ingredients for the recipe, including quinoa, chicken broth, lemons, olive oil, fresh herbs, and chicken breasts, are arranged
    Ingredients for the recipe, including quinoa, chicken broth, lemons, olive oil, fresh herbs, and chicken breasts, are arranged

    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

    Mid-cooking scene, with quinoa simmering in a saucepan, a bowl of lemon herb dressing, marinating chicken, wooden utensils, and a heating grill pan.
    Mid-cooking scene, with quinoa simmering in a saucepan
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    1. 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.
    Lemon herb quinoa with grilled chicken, ready to serve
    Lemon herb quinoa with grilled chicken, ready to serve

    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, ready to serve

    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!
    5 from 162 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Cook Time 22 minutes mins
    Total Time 1 hour hr 7 minutes mins
    Course Main Course
    Cuisine Mediterranean
    Servings 4 people
    Calories 585 kcal

    Equipment

    • Medium saucepan with lid
    • Measuring cups and spoons
    • Grill or grill pan
    • Mixing bowls
    • Citrus juicer
    • Meat thermometer
    • Sharp knife

    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.
    Keyword Grilled chicken dinner, Healthy quinoa recipe, Lemon herb flavor, Mediterranean cuisine, Wholesome meal
    Tried this recipe?Let us know how it was!

    Read More

    • Pimento cheese and bacon mini cheese ball bites, ready to serve
      Pimento Cheese & Bacon Mini Cheese Ball Bites Recipe for Christmas
    • Firecrackers snack, ready to serve
      Savory and Spicy Firecracker Snack Recipe for Christmas
    • Pumpkin pie martini, ready to serve
      Ultimate Pumpkin Pie Martini Recipe for Christmas
    • Polish Christmas cheesecake, ready to serve
      Authentic Polish Christmas Cheesecake (Sernik) Recipe

    Reader Interactions

    Comments

    No Comments

    Post Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Follow, Engage, Enjoy!

    • Pinterest
    • Instagram
    • Facebook
    • Twitter
    • LinkedIn
    Shai Cohen portrait

    Shai Cohen

    Blending the lessons of global culinary classes with a passion for nutritious eating, Shai Cohen offers readers a blend of delectable recipes and invaluable health articles. Here, the love of food and well-being dance together.

    More about Shai Cohen →

    Footer

    ↑ Back to top

    Newsletter

    • Subscribe

    About

    • About Us
    • Disclaimer
    • Privacy Policy
    • Terms of Use
    • Cookie Policy
    • Acceptable Use Policy
    • Sitemap

    Contact

    • Contact Us
    • DSAR form

    By using this site you agree to our privacy policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used.

    Blend of Bites' content is for informational and educational purposes only. This site does not provide medical advice, diagnosis, or treatment.

    We earn fees through links to affiliate advertising program sites. We also generate income via ads.


    Copyright © 2022 Blend of Bites