Why You’ll Love This Herb Grilled Chicken with Quinoa Salad
- It’s a complete, balanced meal in one bowl. You get your lean protein from the grilled chicken, your complex carbs from the quinoa, and a huge dose of freshness from the salad. It’s the kind of dinner that checks all the boxes without any fuss.
- The herb marinade is incredibly fragrant and versatile. We’re using a mix of fresh rosemary and thyme, which gives the chicken such a wonderful, aromatic quality. The best part? This marinade base works with so many other herbs you might have on hand—basil, oregano, even a little mint.
- It’s perfect for meal prep. Both the quinoa salad and the grilled chicken hold up beautifully in the fridge for a few days. You can assemble a week’s worth of lunches in one go, and the flavors actually improve as they mingle together.
- The textures are absolutely fantastic. You’ve got the tender, juicy chicken, the fluffy quinoa, the crisp cucumber, and the pop of the pomegranate seeds—every single bite is interesting and satisfying.
Ingredients & Tools
- For the Chicken & Marinade:
- 2 boneless, skinless chicken breasts (about 1 lb / 450 g total)
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- 1 lemon, zest and juice
- 1 tsp honey or maple syrup
- ½ tsp each of sea salt and black pepper
- For the Quinoa Salad:
- 1 cup uncooked quinoa, rinsed well
- 1 ¾ cups water or chicken broth
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely diced
- ⅓ cup fresh parsley, chopped
- ¼ cup pomegranate seeds (optional, for a sweet crunch)
- ⅓ cup crumbled feta cheese (optional)
- For the Lemon Vinaigrette:
- ¼ cup extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 small shallot, minced
- Salt and pepper to taste
Tools: A grill or grill pan, a medium saucepan with a lid, a small bowl for whisking, and a large mixing bowl.
Don’t be intimidated by the list—it’s mostly pantry staples. The real heroes here are the fresh herbs and the lemon; they do all the heavy lifting to create that bright, unforgettable flavor.
Serves: 4 | Prep Time: 25 minutes (plus 30 mins marinating) | Cook Time: 20 minutes | Total Time: 1 hour 15 minutes
Before You Start: Tips & Ingredient Notes
- Rinse your quinoa. Seriously. Quinoa has a natural coating called saponin that can make it taste bitter or soapy. Giving it a good rinse in a fine-mesh strainer under cold water until the water runs clear is a non-negotiable step for the best flavor.
- Pound your chicken breasts to an even thickness. Place the chicken breasts between two pieces of plastic wrap and gently pound the thicker ends with a rolling pin or meat mallet. This ensures they cook evenly on the grill, preventing the thin ends from drying out while the thick center cooks through.
- Let the chicken marinate for at least 30 minutes. Even a short marinating time makes a world of difference. It infuses the chicken with flavor and helps keep it juicy. If you have more time, marinating for up to 4 hours in the fridge is even better.
- Don’t skip the resting time for the chicken. After grilling, let the chicken rest on a cutting board for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, so they don’t all run out onto the cutting board when you cut into it.
How to Make Herb Grilled Chicken with Quinoa Salad
Step 1: Marinate the Chicken. In a medium bowl, whisk together the 3 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, honey, salt, and pepper. Add the chicken breasts and turn them over in the marinade until they’re completely coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes. You’ll notice the aroma is just incredible—garlicky and herby all at once.
Step 2: Cook the Quinoa. While the chicken is marinating, rinse the quinoa thoroughly under cold water. Add it to a medium saucepan with the 1 ¾ cups of water or broth. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. You’ll know it’s done when the grains are translucent and the little white “tails” (the germ) have popped out. Remove it from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork and spread it out on a baking sheet to cool down quickly—this prevents it from getting mushy.
Step 3: Make the Lemon Vinaigrette. In a small bowl or a jar with a lid, combine the ¼ cup olive oil, 3 tablespoons of lemon juice, Dijon mustard, and minced shallot. Whisk vigorously (or shake the jar) until the dressing is emulsified and looks slightly creamy. Season with a good pinch of salt and pepper. Give it a taste—it should be bright and tangy. Set this aside.
Step 4: Grill the Chicken. Preheat your grill or a grill pan over medium-high heat. Make sure the grates are clean and lightly oiled. Remove the chicken from the marinade, letting the excess drip off. Grill for about 6-8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the outside has beautiful grill marks. The trick is not to move it around too much—let it sear properly.
Step 5: Assemble the Quinoa Salad. In your large mixing bowl, combine the cooled, fluffed quinoa, diced cucumber, halved cherry tomatoes, red onion, parsley, and pomegranate seeds if using. Pour about two-thirds of the lemon vinaigrette over the salad and toss gently to combine. The quinoa should be nicely coated but not swimming in dressing.
Step 6: Slice and Serve. Once the chicken has rested, slice it against the grain into ½-inch strips. Divide the quinoa salad among plates or bowls, top with the sliced grilled chicken, and drizzle with the remaining vinaigrette. A final sprinkle of crumbled feta cheese adds a lovely salty creaminess. Serve immediately and enjoy the fantastic mix of warm and cool elements.
Serving Suggestions
Complementary Dishes
- Garlic Sautéed Greens — A quick side of kale or spinach with garlic adds a delicious, earthy element that complements the herby chicken perfectly.
- Grilled Asparagus or Zucchini — Throw some veggies on the grill while you’re cooking the chicken for an easy, smoky side that continues the theme.
- Toasted Pita Bread or Naan — Perfect for scooping up any leftover quinoa salad and vinaigrette at the bottom of the bowl.
Drinks
- A Crisp Sauvignon Blanc — The citrus notes in the wine will mirror the lemon in the dish, creating a really harmonious pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- Light Pale Ale or Lager — The crisp, clean finish of a light beer won’t overpower the salad and cuts through the richness of the chicken nicely.
Something Sweet
- Lemon Sorbet — A scoop of tangy, refreshing sorbet is the perfect light ending to this meal, continuing the citrus theme beautifully.
- Fresh Berry Salad with Mint — Simply toss mixed berries with a tiny bit of honey and fresh mint leaves for a simple, healthy dessert.
- Greek Yogurt with Honey and Walnuts — It’s creamy, a little sweet, and feels like a natural extension of the meal’s Mediterranean vibe.
Top Mistakes to Avoid
- Mistake: Not rinsing the quinoa. This is the number one reason people say they don’t like quinoa. That bitter coating really does make a difference, so a quick rinse is essential.
- Mistake: Overcooking the quinoa. It should be fluffy, not mushy. Follow the simmering time closely and let it steam off the heat. Spreading it on a tray to cool is a pro-move for perfect texture.
- Mistake: Cutting into the chicken immediately after grilling. I’ve messed this up before too, and you end up with all those precious juices on the cutting board instead of in the meat. Be patient—let it rest!
- Mistake: Dressing the quinoa salad while it’s still hot. If you add the vinaigrette to hot quinoa, the grains will absorb it all and become soggy. Let the quinoa cool to at least room temperature first.
Expert Tips
- Tip: Use a microplane for the garlic and lemon zest. This creates a super-fine zest and garlic paste that will incorporate into the marinade much more evenly, giving you maximum flavor in every bite.
- Tip: Make a double batch of the vinaigrette. It’s so good you’ll want to have extra on hand. It keeps well in the fridge for up to a week and is fantastic on green salads, roasted vegetables, or even as a marinade for fish.
- Tip: Get creative with the salad add-ins. This recipe is a fantastic template. Try adding toasted pine nuts or slivered almonds for crunch, or swap the cucumber for roasted red peppers. Use what you love and what’s in season.
- Tip: For extra juicy chicken, try brining. For the ultimate in moisture, brine the chicken breasts in a solution of 4 cups water and ¼ cup salt for 30 minutes before patting dry and applying the herb marinade. It’s a game-changer.
FAQs
Can I make this recipe ahead of time?
Absolutely, it’s a meal prep superstar! You can cook the quinoa and make the vinaigrette up to 3 days in advance. Store them separately in airtight containers in the fridge. The chicken can be marinated for up to 24 hours. I’d recommend grilling the chicken the day you plan to eat it for the best texture, but you can also grill it ahead and gently reheat it. Assemble the salad just before serving to keep the vegetables crisp.
What can I use instead of quinoa?
If you’re not a quinoa fan, you have several great options. Couscous would be the quickest-cooking alternative and has a lovely light texture. Farro would give you a wonderful chewy, nutty base. For a low-carb option, cauliflower rice works beautifully—just sauté it quickly so it stays crisp-tender. The lemon vinaigrette and herb chicken will pair well with any of these.
My chicken always turns out dry. What am I doing wrong?
The most common culprits are overcooking and not resting. First, use a meat thermometer! Pull the chicken off the grill when it hits 160-162°F (71-72°C)—the temperature will carry over to 165°F as it rests. Second, and just as important, let it rest for a full 5-10 minutes before slicing. This is non-negotiable for juicy chicken. Also, pounding it to an even thickness ensures it cooks evenly.
Can I use dried herbs instead of fresh?
You can, but the flavor will be more muted. The general rule is to use one-third the amount of dried herbs since they are more concentrated. So, for 1 tablespoon of fresh rosemary, you’d use 1 teaspoon of dried. Honestly, fresh herbs really make this dish sing, but in a pinch, dried will work. Just add them directly to the marinade.
How should I store leftovers?
Store the components separately if possible. Keep the quinoa salad (without the chicken) in an airtight container in the fridge for up to 3 days. Store the sliced chicken in its own container. This way, the salad stays fresh and the chicken doesn’t make the quinoa soggy. The vinaigrette can be stored in a jar for up to a week. If it’s already mixed together, it will still be tasty for 2-3 days, though the vegetables will soften a bit.
Herb Grilled Chicken With Quinoa Salad
Whip up my Herb Grilled Chicken with Quinoa Salad! A complete, healthy meal with juicy grilled chicken, fluffy quinoa, and a zesty lemon vinaigrette. Perfect for weeknights or meal prep.
Ingredients
Ingredients
-
2 boneless, skinless chicken breasts (about 1 lb / 450 g total)
-
3 tbsp extra virgin olive oil
-
2 cloves garlic (minced)
-
1 tbsp fresh rosemary (finely chopped)
-
1 tbsp fresh thyme leaves
-
1 lemon (zest and juice)
-
1 tsp honey or maple syrup
-
½ tsp sea salt and black pepper (each)
-
1 cup uncooked quinoa (rinsed well)
-
1 ¾ cups water or chicken broth
-
1 English cucumber (diced)
-
1 cup cherry tomatoes (halved)
-
½ cup red onion (finely diced)
-
⅓ cup fresh parsley (chopped)
-
¼ cup pomegranate seeds (optional, for a sweet crunch)
-
⅓ cup crumbled feta cheese (optional)
-
¼ cup extra virgin olive oil
-
3 tbsp fresh lemon juice
-
1 tsp Dijon mustard
-
1 small shallot (minced)
-
Salt and pepper (to taste)
Instructions
-
Marinate the Chicken. In a medium bowl, whisk together the 3 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, honey, salt, and pepper. Add the chicken breasts and turn them over in the marinade until they're completely coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.01
-
Cook the Quinoa. While the chicken is marinating, rinse the quinoa thoroughly under cold water. Add it to a medium saucepan with the 1 ¾ cups of water or broth. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for about 15 minutes. Remove it from the heat and let it sit, covered, for 5-10 minutes. Then, fluff it with a fork and spread it out on a baking sheet to cool down quickly.02
-
Make the Lemon Vinaigrette. In a small bowl or a jar with a lid, combine the ¼ cup olive oil, 3 tablespoons of lemon juice, Dijon mustard, and minced shallot. Whisk vigorously (or shake the jar) until the dressing is emulsified and looks slightly creamy. Season with a good pinch of salt and pepper.03
-
Grill the Chicken. Preheat your grill or a grill pan over medium-high heat. Make sure the grates are clean and lightly oiled. Remove the chicken from the marinade, letting the excess drip off. Grill for about 6-8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and the outside has beautiful grill marks.04
-
Assemble the Quinoa Salad. In your large mixing bowl, combine the cooled, fluffed quinoa, diced cucumber, halved cherry tomatoes, red onion, parsley, and pomegranate seeds if using. Pour about two-thirds of the lemon vinaigrette over the salad and toss gently to combine.05
-
Slice and Serve. Once the chicken has rested, slice it against the grain into ½-inch strips. Divide the quinoa salad among plates or bowls, top with the sliced grilled chicken, and drizzle with the remaining vinaigrette. A final sprinkle of crumbled feta cheese adds a lovely salty creaminess.06
