Introduction

This Easy Garlic Lemon Chicken Quinoa is a flavorful, wholesome meal perfect for any night of the week. Tender chicken breasts are marinated in a zesty lemon garlic mixture and paired with fluffy quinoa cooked in savory chicken broth. Bright cherry tomatoes and fresh spinach add a pop of color and nutrition.

A close-up of a bowl filled with a three-layer dish: the bottom layer is small, light yellow, translucent quinoa grains; the middle layer has pieces of cooked white chicken breast with a slight golden brown sear; the top layer is sprinkled with chopped dark green fresh herbs and whole black mustard seeds for texture. A bright yellow lemon slice is placed upright behind the quinoa mix inside the bowl. The bowl is white with a smooth texture, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pieces chicken breasts (boneless and skinless)
3 cloves garlic cloves (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 the 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, ensuring juices run clear.
Step 3: Remove the chicken and add the rinsed quinoa to the same skillet. Stir for about 2 minutes until the quinoa is lightly toasted and fragrant.
Step 4: Pour in the chicken broth, stir gently, and bring to a boil. Cover with a lid, reduce heat to low, and cook for 15 minutes until the quinoa is fluffy and the broth has been absorbed.
Step 5: Place the seared chicken back into the skillet, nestling it into the quinoa. Cover and let it stand for 5 minutes to allow the flavors to meld together.
Step 6: Serve plated with a sprinkle of chopped fresh parsley, halved cherry tomatoes, and a dash of red pepper flakes for extra zest. Enjoy warm for the best comfort.

Tips & Variations

For a vegetarian option, substitute chicken broth with vegetable broth and use sautéed mushrooms or tofu instead of chicken.
Adjust red pepper flakes to your preferred heat level or omit for a milder dish.
Adding fresh lemon zest along with the juice enhances the citrus flavor.
Spinach can be swapped with kale or swiss chard for a different leafy green texture.
Rinsing quinoa thoroughly before cooking helps remove any bitterness and improves texture.

Storage

Store leftover chicken quinoa in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. If the quinoa seems dry when reheating, add a splash of broth or water to restore moisture.

How to Serve

A bowl filled with a bottom layer of light, fluffy quinoa grains that look soft and slightly translucent, topped with sliced grilled chicken strips that are golden brown with charred marks and scattered with finely chopped green herbs, mostly parsley. On the right side of the chicken slices, there are two lemon wedges bright yellow with a glossy texture, also sprinkled with chopped herbs, all set inside a white bowl 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 use frozen chicken breasts for this recipe?

Yes, you can use frozen chicken breasts, but make sure to thaw them completely before marinating and cooking to ensure even cooking and food safety.

Is it necessary to toast the quinoa before cooking?

Toasting quinoa briefly in the skillet enhances its nutty flavor and improves texture, but you can skip this step if short on time—just rinse well before cooking.