Mediterranean Lemon Herb Chicken with Quinoa Tabbouleh: A Fresh and Healthy Dinner

Transform your weeknight dinner into a Mediterranean escape with this vibrant, flavor-packed Lemon Herb Chicken recipe that combines succulent grilled chicken with a refreshing quinoa tabbouleh. This dish brings together the bright citrus notes of lemon, aromatic herbs, and the nutty goodness of quinoa for a meal that’s both nutritious and delicious.

Why You’ll Love This Recipe

• Ready in under 45 minutes
• Packed with protein and fresh vegetables
• Perfect for meal prep
• Naturally gluten-free
• Bursting with Mediterranean flavors

Ingredients

For the Lemon Herb Grilled Chicken

• 4 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• Juice of 2 fresh lemons
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Sea salt and freshly ground black pepper to taste

For the Quinoa Tabbouleh

• 1 cup quinoa, thoroughly rinsed
• 2 cups water or vegetable broth
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh mint leaves, finely chopped
• 1 cup cherry tomatoes, quartered
• 1 English cucumber, diced
• Juice of 1 fresh lemon
• 2 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

Instructions

Marinate the Chicken

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add chicken breasts to the marinade, ensuring they’re well-coated.
3. Let marinate for 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Prepare the Quinoa

1. Rinse quinoa in a fine-mesh strainer until water runs clear.
2. In a medium saucepan, bring water or broth to a boil.
3. Add quinoa, reduce heat to low, cover, and simmer for 15-18 minutes.
4. Remove from heat and let stand, covered, for 5 minutes.
5. Fluff with a fork and allow to cool to room temperature.

Make the Tabbouleh

1. In a large bowl, combine cooled quinoa with chopped parsley, mint, tomatoes, and cucumber.
2. Drizzle with lemon juice and olive oil.
3. Season with salt and pepper to taste.
4. Toss gently to combine.

Grill the Chicken

1. Preheat your grill or grill pan over medium-high heat.
2. Remove chicken from marinade and discard remaining liquid.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
4. Let rest for 5 minutes before slicing.

Serving Suggestions

Arrange sliced chicken over a bed of quinoa tabbouleh. Garnish with additional fresh herbs and lemon wedges. For an extra Mediterranean touch, serve with:

• Warm pita bread
• Greek yogurt
• Crumbled feta cheese
• Kalamata olives

Recipe Notes

• Make ahead: The quinoa tabbouleh can be prepared up to 24 hours in advance.
• Storage: Store leftovers separately in airtight containers for up to 3 days.
• For extra flavor: Add a pinch of sumac to the chicken marinade.
• Vegetarian option: Replace chicken with grilled halloumi cheese.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes! The quinoa tabbouleh actually tastes better when made a few hours ahead, allowing the flavors to meld. The chicken can be marinated up to 4 hours in advance. For best results, grill the chicken just before serving.

Can I use different herbs in the tabbouleh?

Absolutely! While parsley and mint are traditional, you can experiment with fresh dill, cilantro, or basil. Just maintain the same total quantity of herbs.

What if I don’t have a grill?

No problem! You can use a grill pan on the stovetop, or even bake the chicken in the oven at 375°F (190°C) for 25-30 minutes, or until it reaches an internal temperature of 165°F (74°C).

Is quinoa really necessary? Can I substitute it?

While traditional tabbouleh uses bulgur wheat, quinoa adds protein and makes this dish gluten-free. You can substitute with bulgur, couscous, or even cauliflower rice for a low-carb option.

How do I prevent the quinoa from becoming mushy?

The key is to not overcook it. Follow the recipe’s water-to-quinoa ratio, and make sure to rinse the quinoa before cooking to remove its bitter coating. Once cooked, fluff with a fork and let it cool completely before mixing with other ingredients.

Can I freeze this dish?

The grilled chicken can be frozen for up to 3 months. However, the tabbouleh is best fresh as the vegetables can become watery when thawed. If you want to prep ahead for freezing, prepare and freeze the chicken and marinade, then make the tabbouleh fresh when ready to serve.

Nutritional Information

• Servings: 4
• Calories per serving: 425
• Protein: 35g
• Carbohydrates: 28g
• Fiber: 4g
• Fat: 22g

Enjoy this Mediterranean-inspired meal that brings the sunny flavors of the region right to your dinner table. Perfect for both casual family dinners and elegant entertaining!

Lemon Herb Grilled Chicken with Quinoa Tabbouleh

delicious Mediterranean dinner that’s not only bursting with flavor but also super easy to make!  Here’s the recipe for Lemon Herb Grilled Chicken with Quinoa Tabbouleh.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Marinating Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course dinner

Cuisine Mediterranean

Servings 4 poeple

Calories 425 kcal

Equipment

• Grill or stovetop grill pan
• Medium saucepan with lid (for quinoa)
• Sharp chef’s knife
• Cutting board
• Fine-mesh strainer (for rinsing quinoa)
• Large mixing bowls (2-3)
• Measuring cups and spoons
• Whisk
• Tongs (for handling chicken)
• Instant-read meat thermometer
• Wooden spoon or fork (for fluffing quinoa)

Ingredients

  

Lemon Herb Grilled Chicken

• 4 boneless, skinless chicken breasts
• 3 tablespoons extra virgin olive oil
• 2 Fresh lemons juice
• 3 cloves garlic, minced
• 1 teaspoons dried oregano
• Sea salt and freshly ground black pepper to taste

Quinoa Tabbouleh

• 1 cup quinoa, thoroughly rinsed
• 2 cups water or vegetable broth
• 1 cup fresh parsley finely chopped
• ½ cup fresh mint leaves finely chopped
• 1 cherry tomatoes quartered
• 1 English cucumber diced
• 1 Juice of fresh lemon
• 2 tablespoons extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

Instructions

 

• In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
  
• Add chicken breasts to the marinade, ensuring they're well-coated.
  
• Let marinate for 30 minutes at room temperature, or up to 4 hours in the refrigerator.
• Rinse quinoa in a fine-mesh strainer until water runs clear.
  
• In a medium saucepan, bring water or broth to a boil.
• Add quinoa, reduce heat to low, cover, and simmer for 15-18 minutes.
• Remove from heat and let stand, covered, for 5 minutes.
• Fluff with a fork and allow to cool to room temperature.
• In a large bowl, combine cooled quinoa with chopped parsley, mint, tomatoes, and cucumber.
• Drizzle with lemon juice and olive oil.
• Season with salt and pepper to taste.
• Toss gently to combine.
• Preheat your grill or grill pan over medium-high heat.
• Remove chicken from marinade and discard remaining liquid.
• Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
• Let rest for 5 minutes before slicing.

Notes

Make ahead: The quinoa tabbouleh can be prepared up to 24 hours in advance.
Storage: Store leftovers separately in airtight containers for up to 3 days.
For extra flavor: Add a pinch of sumac to the chicken marinade.
Vegetarian option: Replace chicken with grilled halloumi cheese.

Keyword dinner, mediterranean