Name: Mediterranean Lemon-Herb Chicken with Quinoa Tabbouleh
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1/4 cup extra-virgin olive oil, divided; 2 lemons (zest and juice separated); 4 garlic cloves, minced; 2 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 cup quinoa, rinsed; 2 cups low-sodium chicken broth; 1 pint cherry tomatoes, halved; 1 large cucumber, diced; 1/2 small red onion, finely chopped; 1/2 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped

Mediterranean Lemon-Herb Chicken with Quinoa Tabbouleh

TangyBasil2929

This Mediterranean Lemon-Herb Chicken with Quinoa Tabbouleh is a vibrant, protein-packed dinner that’s as fresh as it is satisfying. The chicken is marinated with classic Mediterranean flavors—lemon, garlic, oregano—then quickly seared for maximum juiciness and flavor. The quinoa tabbouleh is loaded with bright herbs, crisp vegetables, and a hit of citrus, making it both hearty and refreshing. This dish is perfect for anyone looking for a dairy-free, high-protein meal that’s easy enough for a weeknight yet impressive enough for company. It’s a fantastic way to bring sunshine to your dinner table, California-style!

Ingredients

Instructions

In a small bowl, mix 2 tbsp olive oil, zest and juice of 1 lemon, garlic, oregano, salt, and pepper. Place chicken breasts in a shallow dish, pour marinade over, and turn to coat. Let sit for 15 minutes while you prep other ingredients (brining/marinating enhances juiciness).
Meanwhile, bring chicken broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer 15 minutes or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and let cool slightly.
Heat a large skillet or grill pan over medium-high. Add 1 tbsp olive oil. Remove chicken from marinade and cook 5-7 minutes per side, or until cooked through and golden. Transfer to a plate and rest for 5 minutes before slicing.
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with remaining 1 tbsp olive oil and juice of the second lemon. Toss to combine and season to taste with salt and pepper.
Slice rested chicken breasts and serve over quinoa tabbouleh. Garnish with extra herbs or lemon wedges if desired.