Lemon Herb Chicken and Quinoa Salad

Lemon Herb Chicken and Quinoa Salad is a vibrant, wholesome, and protein-packed meal perfect for lunch, dinner, or even a hearty snack. This salad combines tender, juicy chicken marinated with zesty lemon and fragrant herbs, fluffy quinoa, fresh vegetables, and a light, tangy dressing.

It’s colorful, refreshing, and loaded with nutrients, making it ideal for anyone looking for a balanced meal without compromising on flavor. This dish is a celebration of freshness and simplicity. The lemon provides a bright, invigorating flavor, while the herbs—like parsley, dill, and thyme—add aromatic depth

Why I Love This Recipe

I love this recipe because it’s a perfect combination of health and flavor. The quinoa provides a nutty, satisfying base, while the chicken is juicy and well-seasoned.

Every forkful is fresh, tangy, and herbaceous, which makes it feel indulgent without being heavy.

Why It’s a Must-Try Dish

• It’s nutrient-rich, packed with lean protein, fiber, and vitamins.
• Quick and easy to prepare, perfect for busy schedules.
• Perfect for meal prep as it keeps well in the fridge.
• Light, refreshing, and satisfying all at once.
• Flavorful with lemon and herbs that brighten every bite.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Course: Main Course / Salad
• Cuisine: Mediterranean / Healthy
• Calories: Approximately 350–400 per serving

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Salad:

• 1 cup quinoa (uncooked)
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• ½ red onion, finely chopped
• ½ cup parsley, chopped
• ½ cup feta cheese, crumbled (optional)
• 2 tablespoons olives, sliced (optional)

For the Dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and pepper, to taste

Cooking Directions

1. Rinse quinoa thoroughly and cook it in water or chicken broth according to package instructions. Fluff and let cool slightly.
2. In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate the chicken for at least 10 minutes.
3. Heat a skillet over medium heat and cook the chicken 5–7 minutes per side until fully cooked and golden brown. Let rest, then slice.
4. In a large salad bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta.
5. Whisk together dressing ingredients and pour over salad. Toss to combine.
6. Top salad with sliced chicken. Serve immediately or refrigerate for later.

Step-by-Step Preparation Method

1. Cook quinoa: Rinse 1 cup quinoa, cook in 2 cups water or broth, simmer 15–20 minutes until fluffy. Set aside.
2. Prepare chicken marinade: Mix olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken and coat well. Marinate 10–15 minutes.
3. Cook chicken: Heat skillet, cook chicken 5–7 minutes per side until internal temperature reaches 165°F (75°C). Let rest 5 minutes, then slice.
4. Prep vegetables: Halve cherry tomatoes, dice cucumber, chop red onion and parsley.
5. Make dressing: Whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl.
6. Assemble salad: In a large bowl, combine quinoa, vegetables, feta, and olives. Pour dressing over and toss gently.
7. Serve: Place sliced chicken on top. Garnish with extra parsley or lemon wedges if desired.

How to Serve

• Serve warm, at room temperature, or chilled.
• Great as a main course or a side salad.
• Perfect for meal prep—store in individual containers for grab-and-go lunches.

Recipe Tips

• Cook quinoa in broth instead of water for extra flavor.
• Allow chicken to rest after cooking for juicier slices.
• Add avocado for extra creaminess.
• Make extra dressing; it keeps well for a week.
• For more vibrant flavor, add a splash of red wine vinegar or balsamic.

Variations

Mediterranean: Add olives, sun-dried tomatoes, and artichoke hearts.
Spicy: Mix in red chili flakes or jalapeños to the dressing.
Vegetarian: Replace chicken with roasted chickpeas or grilled tofu.
Grain Swap: Use farro, couscous, or brown rice instead of quinoa.
Dairy-Free: Skip feta or replace with avocado cubes for creaminess.

Freezing & Storage

• Refrigerator: Store in airtight containers for 3–4 days.
• Freezing: Not recommended for salad with fresh vegetables, but cooked quinoa can be frozen for up to 2 months.

Special Equipment Needed

• Medium saucepan for quinoa
• Skillet or grill pan for chicken
• Mixing bowls
• Whisk for dressing
• Knife and cutting board

FAQ

Q: Can I make this salad ahead of time?
Yes, assemble the salad without dressing and refrigerate for up to 2 days. Add dressing before serving.

Q: Can I use chicken thighs instead of breasts?
Absolutely, boneless thighs work well and stay juicier.

Q: Can I serve this warm?
Yes, quinoa and chicken can be served warm or cold.

Q: Is this gluten-free?
Yes, this recipe is naturally gluten-free.

Q: Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works perfectly—just toss it in at the end.

Conclusion

Lemon Herb Chicken and Quinoa Salad is a bright, healthy, and versatile dish that’s perfect for any occasion. It’s packed with protein, fiber, and flavor, offering a satisfying meal without heaviness. Easy to prepare, customizable, and visually appealing, this salad is ideal for meal prep, lunchboxes, or dinner parties. With its zesty lemon flavor, fresh herbs, and hearty quinoa, it’s a recipe you’ll return to again and again.