Lemon Herb Grilled Chicken with Asparagus and Quinoa
A zesty and healthy dish featuring grilled chicken marinated in lemon and herbs, served with tender asparagus and fluffy quinoa.
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Ingredients
Yields 4 servings
- (4) chicken breasts
- (1/4 cups) olive oil
- (2) lemons (juiced)
- (3 cloves) garlic (minced)
- (1 tablespoon) fresh thyme (chopped)
- (1 tablespoon) fresh rosemary (chopped)
- (1 teaspoon) salt
- (1/2 teaspoons) black pepper
- (1) bunch asparagus (trimmed)
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1/4 teaspoons) red pepper flakes (optional)
Instructions
- 1
In a bowl, combine 1/4 cup olive oil, juice of 2 lemons, 3 minced garlic cloves, 1 tablespoon chopped thyme, 1 tablespoon chopped rosemary, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade.
- 2
Place 4 chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
- 3
While the chicken marinates, rinse 1 cup of quinoa under cold water. In a saucepan, combine the rinsed quinoa and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
- 4
Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
- 5
Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75 °C).
- 6
While the chicken is grilling, toss the trimmed asparagus with a drizzle of olive oil, salt, and pepper. Grill the asparagus for about 5-7 minutes until tender and slightly charred.
- 7
Once everything is cooked, fluff the quinoa with a fork and season with red pepper flakes if desired.
- 8
Serve the grilled chicken alongside the asparagus and quinoa, garnished with additional lemon wedges if desired.
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