Grilled Lemon Herb Chicken with Quinoa Salad

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Grilled Lemon Herb Chicken with Quinoa Salad AI-generated image
45 minTotal time
MediumDifficulty
450kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken breast Boneless chicken thigh of similar weight; it will be richer and may need a little longer on the grill.
  • Quinoa An equal amount of cooked bulgur for a similarly hearty grain salad.
  • Fresh parsley Fresh mint in the same amount for a bright, cooling herb note.
  • Pomegranate seeds Diced red bell pepper for color and a mild crunch.

Nutrition per serving

Estimated values for 1 serving, 450 kcal

Protein42 g
Carbohydrates35 g
Fat16 g

Fiber 5 g · Sugar 5 g · Sodium 650 mg

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This healthy Arab-inspired dish features succulent grilled chicken marinated in zesty lemon and aromatic herbs, served alongside a refreshing quinoa salad. Perfect for a nutritious meal that is both filling and flavorful.

Main Dish Arab Healthy

Steps

  1. In a bowl, mix olive oil, lemon juice, cumin, paprika, salt, and pepper to create the marinade.
  2. Add the chicken breast to the marinade and let it sit for at least 30 minutes.
  3. Preheat the grill to medium-high heat.
  4. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked.
  5. While the chicken is grilling, prepare the quinoa salad by combining cooked quinoa, diced cucumber, cherry tomatoes, parsley, and pomegranate seeds in a bowl.
  6. Drizzle with lemon juice, and season with salt and pepper to taste.
  7. Once the chicken is done, let it rest for a few minutes before slicing.
  8. Serve the grilled chicken on a plate alongside the quinoa salad.

Tips for Grilled Lemon Herb Chicken with Quinoa Salad

  • Look for browned grill marks and an opaque center; the thickest part should feel firm but still springy, not dry.
  • Spread quinoa salad in a shallow bowl so cucumber and tomato stay distinct rather than getting crushed as you toss.
  • Allow a few extra minutes if the chicken breast is thicker than usual; thickness affects grilling time more than weight.

Drink pairing

A dry rosé
Its crisp acidity complements the lemon and herbs, while its light fruit works well with the grilled chicken and fresh salad.

0% option: Sparkling water with lemon

Storage

Refrigerate chicken and salad separately within 2 hours, covered, and use within 3–4 days. Reheat only the chicken until steaming hot; serve the salad chilled.

Frequently asked questions

Can I marinate the chicken ahead?
Yes. Keep it covered in the refrigerator and use within a day; discard marinade that touched raw chicken.

How can I tell when the chicken is done?
The thickest part should be opaque throughout with no raw-looking center, and the meat should feel firm yet springy.

Can I prepare the quinoa salad in advance?
Yes. Mix it shortly before serving for the freshest texture, or prepare it a few hours ahead and keep it covered and chilled.
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