I make this dish a lot on weeknights. I like meals that come together fast and clean up easy. The lemon and garlic add bright taste to plain chicken and quinoa. I usually double the quinoa so I have lunch for the next day.
Easy Garlic Lemon Chicken Quinoa That Bursts With Flavor became a go-to when I needed a quick, full meal with simple parts. I can start dinner and clear most of the work in one pan. The meal keeps well and works for simple family nights or solo meals.
This recipe pairs cooked chicken with light lemon and garlic flavors. Quinoa cooks tender and soaks up the broth. The dish tastes bright, savory, and a little spicy if you add red pepper flakes. People often make it for weeknight dinners, packed lunches, or a quick meal after work. For another fast chicken idea, try a bang bang chicken skillet thighs recipe that also moves from stove to plate in under an hour.
Why make this recipe
This meal saves time. Chicken cooks fast and quinoa takes about 15 minutes. You use one pan and one small pot. The flavors are simple but strong: lemon, garlic, and parsley lift the dish. It fits many diets and is easy to swap in other vegetables or spices. Make a larger batch and use it for lunches. If you want more roasted veg on the side, see the crispy garlic roasted vegetables idea for a full plate.
How to make this recipe
Start by seasoning and searing the chicken. Make a quick lemon-garlic sauce in the same pan. Add rinsed quinoa and broth to finish on the stove. The chicken finishes as the quinoa cooks, so timing is simple. Watch the quinoa near the end; it soaks up liquid and then steams to fluff. This version of Easy Garlic Lemon Chicken Quinoa That Bursts With Flavor means you get juicy chicken and tender quinoa in one meal without fuss.
Ingredients
2 pieces Chicken breasts (Boneless and skinless.) — lean protein that cooks quickly. 3 cloves Garlic cloves (Freshly minced.) — gives fresh, strong flavor. 1/4 cup Lemon juice (Freshly squeezed.) — brightens the whole dish. 2 tablespoons Olive oil — for searing and flavor. 1 teaspoon Salt — brings out taste. 1/2 teaspoon Pepper — basic seasoning. 1 cup Quinoa (Rinsed.) — cooks fast and holds flavor. 2 cups Chicken broth — adds depth compared to water. 1/4 cup Fresh parsley (Chopped.) — fresh finish. 1/4 teaspoon Red pepper flakes (For heat.) — optional kick. 1 cup Cherry tomatoes (Halved.) — add sweetness and color. 2 cups Spinach or kale (Tossed in near the end.) — greens that wilt quickly.
Directions
How to Make Garlic Lemon Chicken Quinoa Pat chicken dry and season with salt and pepper. Heat oil in a pan and sear chicken 3–4 minutes per side until golden. Remove chicken and add garlic to the pan; cook 30 seconds to release aroma. Pour in lemon juice and chicken broth, scraping any browned bits. Add rinsed quinoa, bring to a low boil, then cover and simmer 12–15 minutes. Return chicken on top to finish cooking through. Stir in cherry tomatoes, spinach, parsley, and red pepper flakes at the end. Let rest five minutes before serving. Note: searing adds flavor; rinsing quinoa removes bitterness.
How to serve this recipe
Serve warm on plates or in bowls. Spoon quinoa first, then lay sliced chicken on top. Add extra lemon wedges for people who like more tang. This meal works for family dinners, casual guests, or meal prep. For a fuller plate, add roasted vegetables or a crisp side salad. If you pack lunches, place sauce on the side to keep chicken moist and quinoa from getting soggy. For a different hand-held meal, shred chicken and wrap with greens and tomatoes in a tortilla or pita and see the easy crispy chicken wonton tacos for a wrap-style idea.
How to store this recipe
Cool the meal to room temperature before storing. Put in airtight containers. In the fridge, eat within 3–4 days. For longer storage, freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently in a pan or microwave. Add a splash of broth or lemon juice when reheating to refresh the flavors and stop the quinoa from drying. Keep tomatoes and fresh parsley separate if you want them bright after reheating.
Tips to make this recipe
Use fresh lemon juice and garlic for best taste. Don’t skip rinsing the quinoa; it removes any bitter coating. Watch the pan when the garlic cooks; it burns fast. If the chicken browns too quickly, lower the heat and finish it covered. Use a meat thermometer: chicken is done at 165°F (74°C). If the quinoa seems dry, add a few tablespoons of broth and let it steam. Try the exact recipe name in a search if you want printed versions or videos for timing: Easy Garlic Lemon Chicken Quinoa That Bursts With Flavor.
Variation
Swap chicken breasts for thighs for more fat and flavor. Use vegetable broth to make a vegetarian-style version with tofu instead of chicken. Add cooked chickpeas for extra protein if you want to skip meat. Use brown quinoa, but add more liquid and extra cooking time. If you like more heat, increase red pepper flakes or add a dash of hot sauce. Keep changes simple so the lemon and garlic still come through.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw first for even cooking.
Q: Can I cook quinoa with water instead of broth?
A: Yes. Broth gives more flavor, but water works.
Q: How do I keep the chicken from drying out?
A: Sear fast, then finish covered in the sauce or use a thermometer.
Q: Can I make this gluten-free?
A: Yes. All listed ingredients are naturally gluten-free.
Q: Can I add other vegetables?
A: Yes. Bell peppers and zucchini work well; add near the end.
Conclusion
This dish gives a quick, tasty meal that fits busy nights. It uses few pans and common store ingredients. The lemon and garlic lift simple chicken and quinoa into a filling plate you can eat all week. For other quinoa-chicken ideas, try a chicken Caesar quinoa salad, or if you like one-pan meals try the one pan lemon artichoke chicken, or swap styles with easy baked chicken meatballs with quinoa for another meal prep option.
Print
Easy Garlic Lemon Chicken Quinoa That Bursts With Flavor
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Dairy-Free
Description
A quick and tasty weeknight meal featuring tender chicken and quinoa, brightened up with lemon and garlic flavors.
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 (optional)
- 1 cup Cherry tomatoes (Halved)
- 2 cups Spinach or kale (Tossed in near the end)
Instructions
- Pat chicken dry and season with salt and pepper.
- Heat oil in a pan and sear chicken 3–4 minutes per side until golden.
- Remove chicken and add garlic to the pan; cook 30 seconds to release aroma.
- Pour in lemon juice and chicken broth, scraping any browned bits.
- Add rinsed quinoa, bring to a low boil, then cover and simmer for 12–15 minutes.
- Return chicken on top to finish cooking through.
- Stir in cherry tomatoes, spinach, parsley, and red pepper flakes at the end.
- Let rest for five minutes before serving.
Notes
Cool the meal before storing in airtight containers; consume within 3–4 days in the fridge or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
