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Lemon Herb Grilled Chicken with Quinoa Tabbouleh

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.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 35 minutes
Marinating Time 30 minutes
Total Time 1 hour 30 minutes
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.
    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.
    Add chicken breasts to the marinade in a large bowl, whisk together olive oil, minced garlic, oregano, salt, and pepper.
  • 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.
    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