Grilled Lemon Herb Chicken with Quinoa
Craving a satisfying, high protein dinner that’s bursting with flavor? This Grilled Lemon Herb Chicken with Quinoa is a perfect choice, offering a delicious and wholesome meal that’s simple to prepare. You’ll love how easy it is to get a nutritious dinner on the table.
Key Ingredients & Substitutions:
- Chicken Breasts: Use boneless, skinless chicken thighs for a juicier option.
- Quinoa: Brown rice or couscous work well as alternatives.
- Fresh Herbs: Dried herbs can be used, but reduce the amount by half.
- Lemon: Limes offer a different citrusy tang.
Ingredients:
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa:
- 1 cup uncooked quinoa
- 2 cups vegetable broth (or water)
- 1/2 teaspoon salt
Optional Garnish:
- Fresh lemon wedges
- Extra fresh parsley
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 4
- Calories per serving: Approximately 420 calories
- Tools Needed: Grilling pan or outdoor grill, saucepan, mixing bowl.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade
In a medium bowl, combine the olive oil, lemon juice, fresh parsley, fresh oregano, fresh thyme, garlic powder, salt, and black pepper. Whisk these ingredients together until well combined. This creates a flavorful marinade for your high protein dinner.
2. Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and let the chicken marinate at room temperature for at least 15 minutes. For even more flavor, you can marinate it in the refrigerator for up to 30 minutes.
3. Cook the Quinoa
While the chicken marinates, combine the quinoa, vegetable broth, and salt in a medium saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Once cooked, remove from heat and let it stand, covered, for 5 minutes, then fluff with a fork.
4. Grill the Chicken
Preheat your grill or grilling pan to medium-high heat. Place the marinated chicken breasts on the hot grill. Cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. You’re almost ready for a fantastic high protein dinner!
5. Rest and Serve
Remove the grilled chicken from the heat and let it rest for 5 minutes before slicing. This helps keep the chicken juicy. Serve the sliced chicken immediately over the fluffy quinoa, garnished with fresh lemon wedges and extra parsley if desired.
Variation Ideas:
- Spicy Kick: Add a pinch of red pepper flakes to the marinade for a touch of heat.
- Mediterranean Twist: Include chopped Kalamata olives and cherry tomatoes with the quinoa.
- Vegetable Boost: Grill some zucchini and bell peppers alongside the chicken for extra nutrition.
Storage Instructions:
Store leftover Grilled Lemon Herb Chicken with Quinoa in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently in the microwave or a skillet until heated through, adding a splash of water or broth to prevent drying out. This makes for excellent meal prep for high protein dinner recipes.
Frequently Asked Questions (FAQ):
Q: Can you prepare this meal ahead of time?
A: Yes, you can marinate the chicken for up to 30 minutes in advance. The quinoa can also be cooked a day ahead.
Q: Is this recipe gluten-free?
A: Yes, both chicken and quinoa are naturally gluten-free, making this a great option for those avoiding gluten.
Q: How do you know when the chicken is fully cooked?
A: The best way is to use a meat thermometer; chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
Q: Can you bake the chicken instead of grilling?
A: Absolutely! Bake the marinated chicken at 400°F (200°C) for 20-25 minutes, or until cooked through.
Q: What if you don’t have fresh herbs?
A: You can substitute dried herbs, using half the amount specified for fresh herbs (e.g., 1/2 teaspoon dried parsley instead of 1 tablespoon fresh).
Q: Can you use chicken thighs instead of breasts?
A: Yes, boneless, skinless chicken thighs work wonderfully and often stay even juicier. Adjust grilling time as needed.
