Mediterranean Grilled Chicken with Lemon Herb Quinoa Salad

A sizzling moment on the grill showcases the mouthwatering aroma of Mediterranean spices mingling with the earthy scent of fresh herbs. This Mediterranean Grilled Chicken with Lemon Herb Quinoa Salad not only delivers a burst of flavor but also comes together in about 30 minutes, making it a reliable choice for weeknight dinners or weekend gatherings. The harmony of grilled chicken and a zesty quinoa salad ensures this dish stands out at any table.

This recipe is perfect for those looking for a healthy yet satisfying meal to impress family and friends. It’s a great choice for summer barbecues or meal prep for the week ahead. The quinoa salad can be made in advance and stored, providing a refreshing side whenever needed.

Why You’ll Love This Recipe

• The grilled chicken is juicy and packed with flavor thanks to the aromatic marinade.
• The quinoa salad is light, herbaceous, and wonderfully textured with a mix of fresh ingredients.
• Preparation and cooking together take less than an hour, making it great for busy evenings.
• Enjoy the vibrant colors and appealing presentation that are perfect for sharing.

What You’ll Need

Gather these ingredients for a delicious Mediterranean experience.

For the Chicken

• 4 whole chicken breasts, boneless and skinless
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Salad

• 2 cups cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1/4 cup chopped parsley
• 2 tablespoons chopped mint
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Use extra virgin olive oil for better flavor.

Substitutions & Swaps

• Chicken: Tofu or tempeh for a vegetarian option.
• Quinoa: Couscous or farro for a different grain.
• Olives: Capers or pickles if olives are unavailable.

How to Make It

Follow these simple steps for a delightful dish.

Marinate the chicken

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, basil, thyme, salt, and black pepper. Place the chicken breasts in a large zip-top bag and pour the marinade over them. Seal the bag and let the chicken marinate in the refrigerator for at least 30 minutes, or overnight for best results.

Grill the chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the excess marinade. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest for a few minutes before slicing.

Prepare the salad

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, lemon juice, olive oil, parsley, mint, salt, and pepper. Toss to combine.

Serve the dish

Serve the grilled chicken with the lemon herb quinoa salad. Enjoy!

How to Store It

Fridge: Store in an airtight container for up to 4 days.
Freezer: No, the salad won’t freeze well.
Reheat: In a skillet over medium heat for 5-7 minutes.

Tips for Best Results

• Use a meat thermometer to ensure the chicken is perfectly cooked.
• For added flavor, let the chicken marinate overnight.
• Adjust the herbs in the salad to your taste preference.
• Serve immediately after grilling to enjoy the best texture.

Serving Suggestions

• Pair with a light white wine for an elegant touch.
• Enjoy as a refreshing lunch on hot days.
• Serve as part of a Mediterranean-themed dinner party.