Lemon Herb Grilled Chicken with Roasted Asparagus and Quinoa
Aug 29
5 min read
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Lemon Herb Grilled Chicken with Roasted Asparagus and Quinoa is a balanced, flavorful meal that features juicy, marinated chicken alongside crisp-tender roasted asparagus and fluffy quinoa. This dish is both light and satisfying, perfect for a healthy, protein-rich lunch or dinner, and is also ideal for meal prepping as it holds its flavor and freshness well.
Lemon Herb Grilled Chicken with Roasted Asparagus and Quinoa is a wholesome, delicious meal that brings together juicy, marinated chicken breasts with the subtle crispness of roasted asparagus and nutty, fluffy quinoa. The chicken is infused with a bright lemon and fresh herb marinade, enhancing its flavor and keeping it tender. Roasting the asparagus with a bit of olive oil and seasoning brings out its natural sweetness and adds a satisfying crunch. Quinoa, cooked to perfection, provides a light yet protein-rich base for the meal. This recipe is a wonderful option for lunch or dinner when you want something nourishing, light, and full of flavor. It also packs well for meal prep and can be served warm or at room temperature. Combining lean protein, seasonal vegetables, and a nutritious grain, this dish ensures a balanced meal packed with vitamins, minerals, and satisfying textures in every bite.
Ingredients
- Chicken breasts (boneless, skinless) — 2 pieces
- Fresh lemon juice — 3 tablespoons
- Olive oil — 4 tablespoons (divided)
- Fresh garlic (minced) — 2 cloves
- Dried oregano — 1 teaspoon
- Dried thyme — 1 teaspoon
- Fresh parsley (chopped) — 2 tablespoons
- Salt — to taste
- Black pepper — to taste
- Asparagus spears — 1 pound (about 450g)
- Quinoa — 1 cup (dry)
- Water or chicken broth — 2 cups
- Lemon zest — 1 teaspoon
Directions
1. In a bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, oregano, thyme, chopped parsley, lemon zest, salt, and black pepper.
2. Place chicken breasts in a resealable bag or dish. Pour marinade over chicken and refrigerate for at least 30 minutes (up to 2 hours for stronger flavor).
3. Preheat your oven to 425°F (220°C). Toss the asparagus spears with 1 tablespoon olive oil, salt, and pepper. Spread in an even layer on a baking sheet.
4. Roast asparagus for 12-15 minutes until crisp-tender and slightly golden. Set aside.
5. While the asparagus cooks, rinse quinoa under cold water. In a saucepan, bring 2 cups of water or chicken broth to a boil, add quinoa, and a pinch of salt if desired.
6. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and water is absorbed. Fluff with a fork.
7. Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for 5-7 minutes per side until fully cooked and grill marks appear. Let rest for 5 minutes before slicing.
8. To serve, divide quinoa among plates. Top with sliced grilled chicken and roasted asparagus. Garnish with additional parsley and a squeeze of lemon if desired.