Okay, friends, I have to spill a little secret: this Lemon Herb Chicken with Quinoa and Broccoli is basically my weeknight superhero. Picture this—zesty, bright lemon tang mingling with fresh herbs, crispy chicken on the outside but juicy inside, paired with fluffy, nutty quinoa and tender-crisp broccoli. Whenever I need something that feels healthy but still hits all the comfort notes, this dish totally delivers. Plus, it’s so simple, you’ll wonder why you haven’t made it sooner. Let’s get right into the kitchen and whip it up—I promise, your taste buds are in for a treat!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Main Dish:
1 lb boneless, skinless chicken breasts
1 cup quinoa
2 cups low-sodium chicken broth (or water)
3 cups broccoli florets
2 tbsp olive oil
2 cloves garlic, minced
1 lemon (zested and juiced)
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
For the Garnish:
Fresh parsley, chopped (optional)
Extra lemon wedges
How I Make It
Step 1:
First things first, rinse your quinoa thoroughly under cold water—that’s the secret to keeping it fluffy and free of any bitter coating. Then, combine the quinoa and chicken broth in a medium saucepan. Bring it to a boil, reduce to simmer, cover, and let it cook for about 15 minutes until all the liquid is absorbed.
Step 2:
While quinoa cooks, pat your chicken breasts dry and season both sides with salt, pepper, dried oregano, and thyme. Mix the lemon zest and juice with olive oil and minced garlic, then brush that all over the chicken. This marinade is what gives it that bright, fresh punch!
Step 3:
Heat a large skillet over medium-high heat. Place the chicken in the skillet and cook for about 5-6 minutes on each side until golden brown and the internal temperature hits 165°F. Don’t move it around too much—let it get that nice sear for great texture.
Step 4:
While the chicken cooks, steam your broccoli florets until just tender but still vibrant green—usually 4-5 minutes. Overcooking will make the broccoli mushy and sad, so keep an eye on it!
Step 5:
Once the quinoa finishes cooking, fluff it up with a fork and season with a little salt and extra lemon juice if you like it zestier. This little step amps up the flavors beautifully.
Step 6:
Plate your quinoa, add the chicken on top, and surround it with the steamed broccoli. Sprinkle chopped fresh parsley over everything and serve with lemon wedges for an extra tangy squeeze.
Variations & Tips
Swap chicken breasts for thighs if you prefer juicier meat—just adjust the cooking time slightly.
Add a pinch of red pepper flakes to the lemon herb mixture for a subtle spicy kick.
Use vegetable broth instead of chicken broth to make this recipe vegetarian-friendly (with tofu or chickpeas replacing the chicken).
Throw in toasted pine nuts or slivered almonds on top of the quinoa for a nice crunch.
If you want more veggies, roast some cherry tomatoes or bell peppers alongside the broccoli.
Leftover chicken? Slice it thin and toss it into salads or wraps the next day!
How I Like to Serve It
This dish feels so fresh and bright that it’s perfect anytime, but especially lovely in spring or summer when lemons and herbs are at their best. I like to serve it with a chilled glass of white wine or iced tea for a light, satisfying dinner. It’s also great for lunch prepping during the week—just pack it in containers and reheat gently to keep that chicken juicy.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
When reheating, cover loosely with foil or a damp paper towel to prevent the chicken from drying out.
Closing: This Lemon Herb Chicken with Quinoa and Broccoli is one of those trusty meals that’s simple, flavorful, and always hits the spot—your new favorite weeknight go-to for sure!
