Grilled Lemon Chicken with Zucchini & Herbed Quinoa (Gluten-Free)

Grilled Lemon Chicken with Zucchini & Herbed Quinoa (Gluten-Free)

This bright and balanced plate is proof that simple can still be spectacular. Grilled Lemon Chicken with Zucchini & Herbed Quinoa is a fresh, flavor-packed meal that’s naturally gluten-free and perfect for meal prep, al fresco dinners, or a light summer reset. With juicy lemon-marinated chicken, smoky zucchini, and fragrant herbed quinoa, it’s the kind of meal that makes your body and tastebuds happy.

What makes this dish stand out? It’s all about layers of freshness. The lemon-garlic marinade gives the chicken a bright, zesty punch. Lightly charred zucchini adds a smoky sweetness. And the herbed quinoa? A fluffy, citrusy base that ties it all together. Whether you're hosting a dinner or just trying to eat cleaner, this one checks all the boxes.

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Why We Love Grilled Chicken + Quinoa Bowls

This meal is the ultimate balance of protein, fiber, and healthy fats—all in one bowl. Grilling the chicken gives it that craveable char, while quinoa provides slow-digesting carbs and anti-inflammatory nutrients. It's satisfying without being heavy, and versatile enough to enjoy hot or cold.

Herbed Quinoa: The Underrated Hero

Forget bland grains. This quinoa is tossed with fresh parsley, basil, lemon juice, and olive oil for a bright and herby upgrade that pairs beautifully with the smoky elements of the dish. Bonus: it’s loaded with fiber, iron, and plant-based protein.

Quick Ingredient Tips

• Zucchini: Sub in eggplant, asparagus, or bell peppers depending on the season.
• Herbs: Swap basil for dill, mint, or cilantro based on what’s in your fridge.
• Add-Ons: Try a dollop of dairy-free tzatziki, a handful of arugula, or pickled onions for an extra punch.

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This grilled lemon chicken bowl is more than just a dinner—it’s a reminder that healing meals can be vibrant, joyful, and incredibly satisfying. It’s fast, fresh, and packed with flavor, proving that healthy doesn’t have to be boring.

Save this one for your next meal prep or warm-weather dinner—it’s a crowd-pleaser you’ll crave again and again.

Recipe: Grilled Lemon Chicken with Zucchini & Herbed Quinoa

Ingredients (Serves 2–3):

For the Chicken:

• 2 boneless, skinless chicken breasts
• Juice + zest of 1 lemon
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Zucchini:

• 1–2 medium zucchinis, sliced into planks or rounds
• 1 tbsp olive oil
• Salt + pepper

For the Herbed Quinoa:

• 3/4 cup quinoa
• 1 1/2 cups water or broth
• 2 tbsp chopped parsley
• 1 tbsp chopped basil (or dill/mint)
• Juice of 1/2 a lemon
• 1 tbsp olive oil
• Salt + pepper to taste

Instructions:

1. Marinate the Chicken: In a bowl or bag, combine lemon juice and zest, olive oil, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes (up to overnight).
2. Cook the Quinoa: Rinse quinoa under cold water. In a pot, combine with water or broth and bring to a boil. Reduce to low, cover, and simmer ~15 minutes or until fluffy. Stir in parsley, basil, lemon juice, olive oil, salt, and pepper.
3. Grill Time: Preheat grill or grill pan. Grill chicken for 5–6 minutes per side until cooked through. Grill zucchini for ~3 minutes per side until tender and lightly charred.
4. Assemble: Scoop quinoa onto plates or bowls, top with grilled zucchini and lemon chicken. Garnish with extra herbs and a lemon wedge if desired.

Enjoy warm or as a chilled lunch the next day!