This dish balances charred, juicy chicken with a bright, herb-packed quinoa base. It is a reliable, high-protein meal that leaves you feeling energized and satisfied.
This recipe pairs lean, herb-rubbed chicken breast with fluffy quinoa, crisp cucumbers, and fresh parsley. It takes 40 minutes from start to finish and provides a perfect balance of protein, complex carbohydrates, and vibrant plant-based nutrients.
1. Prepare the Quinoa
Combine quinoa and broth in a medium pot. Bring to a boil, then cover and simmer for 15 minutes. Fluff with a fork and let cool.
2. Season the Chicken
Rub chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Let them sit for 10 minutes to absorb the flavors.
3. Grill to Perfection
Heat your grill or pan to medium-high. Cook chicken for 6-7 minutes per side until the juices run clear and the internal temperature reaches 165°F.
4. Assemble the Salad
Toss the cooled quinoa with cucumber, parsley, and lemon juice. Slice the chicken and serve over the top of the quinoa.
| Calories | 450 kcal |
| Protein | 42g |
| Fat | 12g |
| Carbohydrates | 45g |
Absolutely. You can store the cooked chicken and quinoa in separate airtight containers in the fridge for up to 3 days.
Cherry tomatoes, bell peppers, or baby spinach are excellent additions for extra crunch and color.
Yes, quinoa is naturally gluten-free. Just ensure your vegetable broth is certified gluten-free.
Stewart Lucas is the founder of NutriGuide. With over a decade of clinical experience in nutrition, hormone balance, and dietetic consulting, Stewart simplifies home cooking with science-backed diet plans, healthy ingredient hacks, and easy culinary techniques.
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