Introduction

This Easy Garlic Lemon Chicken Quinoa is a bright, flavorful dish perfect for a quick weeknight dinner. Tender chicken breasts are marinated in a zesty lemon-garlic mixture, then cooked with fluffy quinoa and fresh vegetables for a healthy, satisfying meal.

A close-up of a bowl filled with cooked quinoa mixed with small pieces of light golden chicken. The quinoa has a translucent, slightly shiny texture with tiny seeds visible throughout. Green chopped herbs are sprinkled on top, adding a fresh pop of color. Behind the quinoa and chicken, against the inner edge of the white bowl, there is a bright yellow lemon wedge standing upright. The bowl sits on a white marbled surface, creating a clean and simple background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces chicken breasts (boneless and skinless)
3 cloves garlic (freshly minced)
1/4 cup lemon juice (freshly squeezed)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 cup quinoa (rinsed)
2 cups chicken broth
1/4 cup fresh parsley (chopped)
1/4 teaspoon red pepper flakes (for heat)
1 cup cherry tomatoes (halved)
2 cups spinach or kale (tossed in near the end)

Instructions

Step 1: In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add chicken breasts and toss until fully coated. Let them marinate for 10 minutes to absorb the flavors.
Step 2: Heat a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes on each side, until golden brown and cooked through, with juices running clear.
Step 3: Remove the chicken and add rinsed quinoa to the same skillet. Stir for 2 minutes until the quinoa is lightly toasted and fragrant, turning golden.
Step 4: Pour in the chicken broth and stir gently. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
Step 5: Nestle the cooked chicken breasts back into the quinoa. Cover and let stand for 5 minutes so the flavors meld and the chicken stays juicy.
Step 6: Just before serving, stir in spinach or kale, allowing it to wilt slightly. Transfer to plates and garnish with chopped parsley, cherry tomatoes, and red pepper flakes for extra color and zest.

Tips & Variations

For a creamier texture, stir in a tablespoon of Greek yogurt or crumbled feta just before serving.
Substitute chicken with turkey breasts or firm tofu for a different protein option.
Add a splash of white wine instead of some chicken broth for extra depth of flavor.
Use kale if you prefer a heartier green, or spinach for a milder taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of chicken broth to keep the quinoa moist. Spinach and tomatoes are best added fresh when reheating to retain their texture.

How to Serve

A white bowl contains a base layer of light yellow quinoa mixed with small pieces of red and white vegetables, giving it a grainy texture with pops of color. On top, there are several golden brown grilled chicken pieces, each with a slightly crispy surface and visible specks of pepper and seasoning. Three fresh lemon slices with bright yellow rinds and translucent interiors are arranged around the chicken. The whole dish is sprinkled with chopped fresh green herbs, adding a splash of color and freshness. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I cook the quinoa separately?

Yes, you can cook quinoa separately according to package instructions and then combine it with the cooked chicken and other ingredients. However, cooking everything in one skillet enhances the flavor by allowing the quinoa to absorb the pan juices.

Is it possible to freeze this dish?

Freezing is possible, but fresh greens like spinach or kale may become mushy upon thawing. For best results, freeze the chicken and quinoa mixture without the greens and add fresh greens when reheating.