Some nights, you just need a dinner that feels fancy but comes together with minimal effort. This Lemon Herb Chicken with Quinoa is exactly that—juicy, zesty chicken with a pop of fresh herbs, paired with fluffy quinoa for the ultimate wholesome meal. It’s the kind of dish that tastes like you spent hours in the kitchen, but really, it’s ready in no time. Let’s get cooking!
Why You’ll Love This Recipe
If you’re looking for a fresh, easy, and flavor-packed meal, this one ticks all the boxes.
- Bright & Fresh: The combination of lemon, garlic, and herbs makes this chicken irresistible.
- Healthy & Satisfying: Protein-packed chicken and nutrient-rich quinoa keep you full and energized.
- Quick & Easy: Gets on the table in 30 minutes or less—perfect for busy weeknights.
- Great for Meal Prep: Make a big batch and enjoy leftovers for lunch.
Ingredients Breakdown
Essentials
- 2 boneless, skinless chicken breasts
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional for a kick!)
Pro Tips
- Use freshly squeezed lemon juice for the best flavor—bottled juice doesn’t compare!
- Let the chicken marinate for at least 15 minutes (or overnight for deeper flavor).
- Rinsing quinoa before cooking removes its natural bitterness.
- For extra juicy chicken, let it rest for a few minutes before slicing.
Step-by-Step Instructions
- Marinate the Chicken: In a bowl, mix lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper. Add the chicken and coat well. Let it marinate for at least 15 minutes.
- Cook the Quinoa: In a saucepan, bring chicken broth (or water) to a boil. Stir in rinsed quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
- Cook the Chicken: Heat a large skillet over medium heat. Add the chicken and cook for 6-7 minutes per side, or until golden brown and cooked through.
- Rest & Slice: Remove from heat and let chicken rest for a few minutes before slicing.
- Assemble & Serve: Plate the quinoa and top with the sliced chicken. Garnish with fresh parsley and red pepper flakes if using. Enjoy!
Chef’s Tips and Tricks
- Don’t skip the marinating time! Even a short marinade makes a difference in flavor.
- Want more flavor in your quinoa? Cook it in chicken broth instead of water.
- Don’t overcrowd the skillet: Give the chicken space so it sears properly and gets that golden crust.
- Let the quinoa steam: After cooking, keep it covered for 5 extra minutes to get the fluffiest texture.
Recipe Variations and Serving Suggestions
- Swap the protein: Try salmon, shrimp, or tofu for a different spin.
- Add veggies: Toss in roasted cherry tomatoes, spinach, or bell peppers for extra nutrition.
- Go grain-free: Serve the chicken over cauliflower rice or zucchini noodles.
- Pair it up: Serve with a crisp cucumber salad or some roasted asparagus.
FAQs
Can I make this ahead of time?
Yes! The chicken can be marinated overnight, and cooked quinoa stays fresh in the fridge for up to 4 days.
How do I store leftovers?
Store in an airtight container in the fridge for up to 4 days. Reheat gently to keep the chicken juicy.
Can I use bottled lemon juice?
Fresh lemon juice is best for the brightest flavor, but bottled will work in a pinch.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
- 1/4 cup fresh parsley, chopped
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
- Marinate chicken with lemon juice, olive oil, garlic, oregano, thyme, salt, and pepper for at least 15 minutes.
- Cook quinoa in chicken broth or water until liquid is absorbed. Fluff and set aside.
- Heat a skillet over medium heat and cook chicken for 6-7 minutes per side, until golden and cooked through.
- Let the chicken rest before slicing.
- Serve over quinoa, garnished with parsley and red pepper flakes.
Did you love this recipe? Let me know in the comments! And if you make it, snap a pic and tag me on social media so I can see your kitchen magic. Happy cooking!
