Why You’ll Love This Grilled Chicken with Quinoa Pilaf
- It’s a complete meal in one. You get your lean protein, your wholesome grains, and your veggie elements all harmoniously arranged on a single plate. No need to stress about multiple side dishes—this recipe has you covered from start to finish.
- The flavor-to-effort ratio is unbeatable. The marinade does most of the work for the chicken, and the pilaf is surprisingly simple to master. You’re not slaving over a hot stove for hours, but the result tastes like you put in way more effort than you actually did.
- It’s endlessly adaptable. Don’t have pine nuts? Try almonds. Not a fan of parsley? Basil works wonderfully. This recipe is a fantastic template that welcomes your own personal twists, making it a go-to you can make again and again without getting bored.
- Leftovers are a dream. This dish holds up beautifully in the fridge, making for stellar lunches the next day. The flavors even seem to meld and improve overnight, which is always a welcome bonus.
Ingredients & Tools
- For the Chicken & Marinade:
- 4 boneless, skinless chicken breasts (about 150-180g each)
- 60 ml extra virgin olive oil
- Juice of 1 large lemon (about 3 tablespoons)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- To taste salt and freshly ground black pepper
- For the Quinoa Pilaf:
- 200 g uncooked quinoa, rinsed well
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 480 ml chicken or vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 40 g pine nuts, toasted
- Large handful fresh flat-leaf parsley, chopped
- Zest of 1/2 lemon
Tools: A grill or grill pan, a medium saucepan with a lid, a mixing bowl, tongs, a cutting board, and a sharp knife.
A quick note on the quinoa—rinsing it is non-negotiable. It removes the natural saponin coating that can make it taste bitter. And using broth instead of water to cook it is the secret to a pilaf that’s flavorful from the inside out. Honestly, it makes all the difference.
Serves: 4 | Prep Time: 15 minutes (plus 30 mins marinating) | Cook Time: 25 minutes | Total Time: 40 minutes (active)
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts. If your chicken breasts are particularly thick or uneven, place them between two pieces of plastic wrap and gently pound them to an even thickness—about 1.5 cm is perfect. This ensures they cook evenly and stay incredibly juicy.
- Don’t skip toasting the pine nuts. Toasting nuts is one of those tiny steps with a huge payoff. It deepens their flavor dramatically, adding a rich, nutty aroma that elevates the entire pilaf. Just a few minutes in a dry pan until golden is all it takes.
- Rinse that quinoa! I know I mentioned it already, but it’s worth repeating. Pour your quinoa into a fine-mesh strainer and rinse under cold water for a minute or two, agitating it with your fingers, until the water runs clear. You’ll thank me later.
- Let the chicken rest. It might be tempting to cut into that beautiful grilled chicken right away, but resist! Letting it rest for 5-7 minutes after grilling allows the juices to redistribute throughout the meat, resulting in a much more tender and flavorful bite.
How to Make Grilled Chicken with Quinoa Pilaf
Step 1: Marinate the Chicken. In a medium bowl, whisk together the 60ml of olive oil, lemon juice, minced garlic, oregano, smoked paprika, a good pinch of salt, and several grinds of black pepper. Add the chicken breasts to the bowl and turn them over a few times to ensure they’re fully coated in the marinade. Cover the bowl and let it sit at room temperature for 30 minutes. If you’re preparing ahead, you can marinate it in the fridge for up to 4 hours—just bring it back to room temperature for about 15 minutes before grilling.
Step 2: Start the Quinoa Pilaf. While the chicken is marinating, start your pilaf. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Add the 2 minced garlic cloves and cook for another minute until fragrant—you’ll notice the aroma change and become sweeter.
Step 3: Cook the Quinoa. Add the rinsed quinoa to the saucepan with the onions and garlic. Stir constantly for about 1 minute to toast the quinoa slightly; it will start to make a faint popping sound. This step adds a lovely, nutty depth to the final dish. Now, pour in the 480ml of broth, add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and give everything a good stir. Bring it to a boil, then immediately reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes.
Step 4: Grill the Chicken. While the quinoa is cooking, preheat your grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Remove the chicken from the marinade, letting the excess drip off, and place it on the hot grill. Grill for 5-7 minutes per side, depending on thickness, until the chicken is cooked through and has beautiful, defined grill marks. The internal temperature should read 74°C when checked with a meat thermometer. Transfer the chicken to a clean plate and let it rest.
Step 5: Finish the Pilaf. After 15 minutes, take the quinoa off the heat but leave the lid on. Let it stand, covered, for 5-10 minutes. This is the trick to getting perfectly fluffy quinoa—it allows the grains to steam and absorb any remaining liquid without becoming mushy. Then, fluff the quinoa gently with a fork. Stir in the toasted pine nuts, the chopped parsley, and the lemon zest. The pilaf should look vibrant and smell incredible.
Step 6: Assemble and Serve. To serve, spoon a generous portion of the fluffy quinoa pilaf onto each plate. Slice the rested grilled chicken breasts against the grain—this makes them even more tender—and arrange the slices over the pilaf. You can drizzle a little extra olive oil over the top if you like, and maybe an extra squeeze of lemon juice for a bright finish.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a fresh, crisp contrast to the warm, savory elements of the main dish.
- Roasted asparagus or broccoli — Tossed with olive oil, salt, and pepper and roasted until tender-crisp, these green veggies add another layer of texture and color to your plate.
- Grilled lemon halves — Throw a few lemon halves, cut-side down, on the grill alongside the chicken. The heat caramelizes the sugars and intensifies the juice, making for a fantastic, smoky squeeze over everything.
Drinks
- A crisp Sauvignon Blanc — Its citrusy and herbal notes are a perfect match for the lemon and oregano in the chicken, cutting through the richness beautifully.
- A light-bodied Pinot Noir — If you prefer red, a Pinot Noir with its bright red fruit flavors and low tannins won’t overpower the chicken and complements the earthy quinoa nicely.
- Sparkling water with cucumber and mint — A non-alcoholic option that feels incredibly refreshing and cleansing, balancing the meal’s heartiness.
Something Sweet
- Lemon sorbet — A scoop of tangy, clean lemon sorbet is the perfect palate-cleanser after this meal. It’s light, refreshing, and continues the citrus theme.
- Greek yogurt with honey and walnuts — This is so simple but so satisfying. The creamy yogurt, sweet honey, and crunchy walnuts feel like a wholesome and fitting end to the dinner.
- Almond biscotti — A couple of these crunchy, not-too-sweet cookies are perfect for dipping into a cup of tea or coffee, offering a subtle, nutty finish.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter, soapy taste comes from the saponins, which rinse right off. A quick rinse transforms it into a mild, nutty canvas for flavors.
- Mistake: Peeking under the lid while the quinoa cooks. I know it’s tempting to check on it, but every time you lift the lid, you let out precious steam that the quinoa needs to cook properly. Trust the process and set a timer.
- Mistake: Grilling on cold grates. If your grill isn’t properly preheated, the chicken is more likely to stick and it won’t get those beautiful, seared grill marks. Wait until it’s nice and hot—you should be able to hold your hand a few inches above the grate for only 2-3 seconds.
- Mistake: Cutting the chicken immediately after grilling. I’ve messed this up before too… and watched all the delicious juices run out onto the cutting board. Letting it rest is crucial for a juicy result, I promise.
Expert Tips
- Tip: Use a meat thermometer. This is the single best way to guarantee perfectly cooked, never-dry chicken. Pull it off the grill at 74°C—it will carry over to the safe temperature of 75°C as it rests.
- Tip: Make a double batch of pilaf. The quinoa pilaf is fantastic for meal prep. It keeps well for up to 4 days in the fridge, so you can have a ready-made healthy side for another dinner or a base for a lunch bowl.
- Tip: Get creative with mix-ins. Once you’ve mastered the basic pilaf, the world is your oyster. Try adding dried cranberries or cherries for a sweet note, or crumbled feta cheese for a salty, creamy punch.
- Tip: Let the quinoa steam. That resting period after cooking is not optional—it’s part of the cooking process. It’s what separates clumpy, wet quinoa from light, separate, fluffy grains.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually more forgiving and often more flavorful due to their higher fat content. Just adjust the cooking time accordingly, as they may take a few minutes longer to cook through. Bone-in, skin-on thighs would be delicious too—just grill them skin-side down first to render the fat and crisp up the skin. The pilaf pairs wonderfully with the richer taste of dark meat.
My quinoa is still crunchy after 15 minutes. What happened?
This usually means either your heat was too high and the liquid evaporated too quickly, or there wasn’t quite enough liquid to begin with. If it’s still crunchy but the liquid is gone, add a couple more tablespoons of broth or water, cover, and cook for another 5 minutes on low. If there’s still liquid, just let it continue cooking for a bit longer until it’s absorbed.
How can I make this recipe vegan?
It’s super easy! Simply replace the chicken with a plant-based alternative like grilled tofu or tempeh, and use vegetable broth instead of chicken broth for the quinoa. Marinate the tofu in the same mixture—it works wonderfully. The pilaf is naturally vegan as written (just double-check your broth).
Can I cook the quinoa in advance?
You can, but for the best texture, I’d recommend making the pilaf fresh. If you must, cook the quinoa plain (just with broth) and let it cool completely before storing it in the fridge. Then, when ready to serve, sauté your onions and garlic, stir in the pre-cooked quinoa to warm through, and then add your pine nuts and parsley. This helps revive it and prevents it from getting mushy.
What can I substitute for pine nuts?
Pine nuts can be pricey, so feel free to swap them out. Silvered almonds or chopped walnuts are fantastic alternatives. You could even use sunflower seeds or pepitas for a nut-free version. Just make sure to toast whatever you use to bring out their maximum flavor.
Grilled Chicken With Quinoa Pilaf
Juicy grilled chicken meets fluffy quinoa pilaf in this easy, healthy weeknight meal. Perfectly balanced flavors with lemon, garlic & herbs. Ready in 40 minutes!
Ingredients
Ingredients
-
4 boneless, skinless chicken breasts (about 150-180g each)
-
60 ml extra virgin olive oil
-
Juice of 1 large lemon lemon juice (about 3 tablespoons)
-
3 cloves garlic (minced)
-
1 tsp dried oregano
-
1/2 tsp smoked paprika
-
To taste salt and freshly ground black pepper
-
200 g uncooked quinoa (rinsed well)
-
1 tbsp olive oil
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
480 ml chicken or vegetable broth
-
1/2 tsp salt
-
1/4 tsp black pepper
-
40 g pine nuts (toasted)
-
Large handful fresh flat-leaf parsley (chopped)
-
Zest of 1/2 lemon lemon zest
Instructions
-
Marinate the Chicken. In a medium bowl, whisk together the 60ml of olive oil, lemon juice, minced garlic, oregano, smoked paprika, a good pinch of salt, and several grinds of black pepper. Add the chicken breasts to the bowl and turn them over a few times to ensure they're fully coated in the marinade. Cover the bowl and let it sit at room temperature for 30 minutes. If you're preparing ahead, you can marinate it in the fridge for up to 4 hours—just bring it back to room temperature for about 15 minutes before grilling.01
-
Start the Quinoa Pilaf. While the chicken is marinating, start your pilaf. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until it becomes soft and translucent, about 5 minutes. Add the 2 minced garlic cloves and cook for another minute until fragrant—you'll notice the aroma change and become sweeter.02
-
Cook the Quinoa. Add the rinsed quinoa to the saucepan with the onions and garlic. Stir constantly for about 1 minute to toast the quinoa slightly; it will start to make a faint popping sound. This step adds a lovely, nutty depth to the final dish. Now, pour in the 480ml of broth, add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and give everything a good stir. Bring it to a boil, then immediately reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes.03
-
Grill the Chicken. While the quinoa is cooking, preheat your grill or grill pan to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking. Remove the chicken from the marinade, letting the excess drip off, and place it on the hot grill. Grill for 5-7 minutes per side, depending on thickness, until the chicken is cooked through and has beautiful, defined grill marks. The internal temperature should read 74°C when checked with a meat thermometer. Transfer the chicken to a clean plate and let it rest.04
-
Finish the Pilaf. After 15 minutes, take the quinoa off the heat but leave the lid on. Let it stand, covered, for 5-10 minutes. This is the trick to getting perfectly fluffy quinoa—it allows the grains to steam and absorb any remaining liquid without becoming mushy. Then, fluff the quinoa gently with a fork. Stir in the toasted pine nuts, the chopped parsley, and the lemon zest. The pilaf should look vibrant and smell incredible.05
-
Assemble and Serve. To serve, spoon a generous portion of the fluffy quinoa pilaf onto each plate. Slice the rested grilled chicken breasts against the grain—this makes them even more tender—and arrange the slices over the pilaf. You can drizzle a little extra olive oil over the top if you like, and maybe an extra squeeze of lemon juice for a bright finish.06
