Can I use chicken thighs instead of chicken breasts?

Yes! Boneless, skinless thighs work great and stay super juicy. They may need a few extra minutes to cook through, but the flavor is fantastic in Garlic Lemon Chicken Quinoa .

How do I store leftovers?

Let everything cool, then store in an airtight container in the fridge for up to 3–4 days . Reheat with a splash of broth so the quinoa stays fluffy.

Can I make this ahead for meal prep?

Absolutely. This is a meal-prep dream: chicken + quinoa holds up well. Add parsley (and tomatoes) fresh when you serve for the best taste and texture.

What if I don’t have chicken broth?

You can use water, but broth gives more flavor. If using water, add an extra pinch of salt and pepper, and maybe a little more garlic or lemon to keep it lively.

Can I add more veggies?

Please do. Spinach, kale, cherry tomatoes, even chopped zucchini work nicely. This recipe is basically a “use what you’ve got” kind of friend.

Garlic Lemon Chicken Quinoa: Joyful, Healthy 1-Pan Winner

Description

Garlic Lemon Chicken Quinoa is a bright, protein-packed one-pan dinner made with juicy seared chicken breasts, fluffy quinoa cooked in savory broth, and fresh lemon and garlic for bold flavor. This easy weeknight meal is healthy, comforting, and perfect for meal prep or busy family dinners.

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts
3 garlic cloves, freshly minced
3 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon salt
½ teaspoon black pepper

For the Quinoa

1 cup quinoa, rinsed well
2 cups chicken broth
2 tablespoons fresh parsley, chopped

Optional Add-ins

½ teaspoon red pepper flakes
1 cup cherry tomatoes, halved
1–2 cups fresh spinach or kale
Extra lemon wedges for serving

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Instructions

Marinate the Chicken:
In a bowl, whisk olive oil, lemon juice, minced garlic, salt, and pepper. Add chicken breasts and coat well. Let marinate for 10 minutes.
Sear the Chicken:
Heat a large skillet over medium heat. Add the chicken and cook 5–6 minutes per side until golden brown and fully cooked (internal temperature 165°F). Remove and set aside.
Toast the Quinoa:
In the same skillet, add rinsed quinoa. Stir for 2 minutes until lightly toasted and fragrant.
Cook the Quinoa:
Pour in chicken broth. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes until liquid is absorbed and quinoa is fluffy.
Combine and Rest:
Return the chicken to the skillet, nestling it into the quinoa. Cover and let rest for 5 minutes so flavors blend.
Garnish and Serve:
Sprinkle with fresh parsley and optional toppings like cherry tomatoes, spinach, or red pepper flakes. Serve hot with an extra squeeze of lemon if desired.

Notes

Rinse quinoa thoroughly to remove bitterness.

For even cooking, pound thicker chicken breasts to uniform thickness.

Store leftovers in an airtight container for up to 4 days.

Add a splash of broth when reheating to keep quinoa moist.

Chicken thighs can be substituted for extra juiciness.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dinner
Method: Stovetop, One-Pan
Cuisine: American

Nutrition

Serving Size: 1 bowl (¼ of recipe)
Calories: 420 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 16 g
Saturated Fat: 3 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 4 g
Protein: 38 g
Cholesterol: 95 mg