Grilled Lemon Chicken with Quinoa and Asparagus

This Grilled Lemon Chicken with Quinoa and Asparagus is a delicious and balanced meal that’s perfect for a family dinner. The total prep and cook time is about 1 hour. Start by marinating the chicken in lemon, garlic, and herbs for 30 minutes. While the chicken marinates, prepare the quinoa tabbouleh and roast the asparagus. Then grill the chicken until cooked through. Assemble the dish and enjoy this fresh, flavorful, and healthy meal.

Grilled Lemon Chicken with Quinoa and Asparagus

Meat & Dairy

• 4 pounds boneless, skinless chicken breasts
• 1/2 cup crumbled feta cheese

Fresh Produce

• 2 cups fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 lemon, juiced and zested
• 1 pound asparagus, trimmed

Pantry Items

• 2 cups quinoa
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar

Spices & Herbs

• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Step 1: Prepare the Quinoa Tabbouleh

In a medium bowl, combine the quinoa, parsley, mint, tomatoes, cucumbers, red wine vinegar, olive oil, and a pinch of salt and pepper. Toss to mix well.

• 2 cups quinoa
• 2 cups fresh parsley, chopped
• 1 cup fresh mint, chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Step 2: Marinate the Chicken

In a shallow baking dish, combine the chicken breasts, lemon juice, garlic, oregano, red pepper flakes, and a pinch of salt and pepper. Toss to coat the chicken evenly. Cover and refrigerate for at least 30 minutes.

• 4 pounds boneless, skinless chicken breasts
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste

Step 3: Roast the Asparagus

Preheat the oven to 400°F. Toss the asparagus with the olive oil and minced garlic. Spread in a single layer on a baking sheet. Roast for 12-15 minutes, until tender and lightly browned.

• 1 pound asparagus, trimmed
• 2 tablespoons olive oil
• 2 garlic cloves, minced

Step 4: Grill the Chicken

Preheat a grill or grill pan to medium-high heat. Grill the chicken for 5-7 minutes per side, or until cooked through.

• Marinated chicken from step 2

Step 5: Assemble the Dish

Divide the quinoa tabbouleh, grilled chicken, and roasted asparagus evenly among 4 plates. Sprinkle the feta cheese over the top.

• Quinoa tabbouleh from step 1
• Grilled chicken from step 4
• Roasted asparagus from step 3
• 1/2 cup crumbled feta cheese