Quick Healthy Dinner: Lemon Garlic Chicken with Veggie Quinoa

When I need a nourishing meal on the table fast, this lemon garlic chicken with veggie quinoa is my go-to quick healthy dinner. It’s flavorful, balanced, and comes together in under 30 minutes. With lean protein, vibrant vegetables, and whole grains, it keeps me full and energized without weighing me down.

Why You’ll Love This Recipe

I love how this dish gives me everything I need in one bowl—tender, juicy chicken with a tangy lemon garlic sauce and fluffy quinoa packed with sautéed veggies. It’s simple to make, requires just one pan for the chicken and another for the quinoa, and is easy to customize based on what I have in the fridge. Whether I’m cooking for myself or the whole family, this recipe is quick, healthy, and full of fresh flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Boneless, skinless chicken breasts or thighs

• Garlic, minced

• Lemon juice and zest

• Olive oil

• Salt and black pepper

• Dried oregano or thyme

For the veggie quinoa:

• Quinoa, rinsed

• Vegetable broth or water

• Zucchini, diced

• Bell pepper, chopped

• Carrot, grated

• Spinach or kale, chopped

• Olive oil

• Salt and pepper

Directions

1. I start by cooking the quinoa: I bring broth or water to a boil, add rinsed quinoa, lower the heat, cover, and simmer for about 15 minutes until fluffy.

2. While the quinoa cooks, I season the chicken with salt, pepper, garlic, lemon juice, zest, and oregano.

3. I heat olive oil in a skillet over medium-high heat and cook the chicken for 4–5 minutes per side, until golden and cooked through. I set it aside to rest.

4. In the same pan, I sauté the vegetables with olive oil until just tender, about 5–7 minutes.

5. I stir the cooked quinoa into the pan with the vegetables, season to taste, and plate it with sliced lemon garlic chicken on top.

Servings and timing

This recipe serves 2–3 people and takes about 25–30 minutes total—15 minutes for prep and another 10–15 minutes to cook.

Variations

• I sometimes swap the chicken for shrimp or tofu when I want to change things up.

• For extra flavor, I stir in a spoonful of hummus or pesto into the quinoa.

• I use whatever vegetables I have on hand—broccoli, mushrooms, or cherry tomatoes all work beautifully.

• A sprinkle of feta or a drizzle of tahini sauce makes a nice finishing touch.

Storage/reheating

I store leftovers in airtight containers for up to 3 days. To reheat, I warm everything in a skillet over low heat with a splash of water or broth to refresh the quinoa. It’s also great cold as a lunchbox meal or quick bite on busy days.

FAQs

Can I make this dish ahead?

Yes, I often prep the chicken and quinoa in advance and just sauté fresh veggies when ready to eat.

What’s the best quinoa to use?

I use white or tricolor quinoa. Just be sure to rinse it first to remove any bitterness.

Can I use frozen vegetables?

Absolutely. I keep frozen veggie mixes on hand and toss them in straight from the freezer for an even faster dinner.

Is this recipe gluten-free?

Yes, quinoa is naturally gluten-free and all the other ingredients are too—just double-check your broth and seasonings.

Can I bake the chicken instead?

Yes, I sometimes bake it at 400°F (200°C) for 20–25 minutes, especially when making a larger batch.

Conclusion

This lemon garlic chicken with veggie quinoa is one of my favorite quick healthy dinners. It’s light, fresh, and packed with nutrients—without sacrificing taste. When I want something wholesome, easy, and delicious in a pinch, this is the recipe I always reach for.

Quick Healthy Dinner: Lemon Garlic Chicken with Veggie Quinoa

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 10–15 minutes
• Total Time: 25–30 minutes
• Yield: Serves 2–3
• Category: Main Dish, Healthy Dinner, One-Bowl Meal
• Method: Stovetop, Sauté
• Cuisine: Mediterranean-Inspired, American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Lemon Garlic Chicken with Veggie Quinoa is a quick, healthy dinner packed with lean protein, fluffy quinoa, and sautéed vegetables. Bursting with bright citrus flavor and ready in under 30 minutes, this nourishing one-bowl meal is perfect for busy weeknights, meal prep, or a satisfying light lunch that leaves you energized and full.

---

Ingredients

• For the chicken:
• Boneless, skinless chicken breasts or thighs
• 2–3 cloves garlic, minced
• Juice and zest of 1 lemon
• 1–2 tbsp olive oil
• Salt and black pepper to taste
• 1 tsp dried oregano or thyme
• For the veggie quinoa:
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 carrot, grated
• 1–2 cups spinach or kale, chopped
• Olive oil
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a pot, bring broth or water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until fluffy.

2. While quinoa cooks, season chicken with garlic, lemon juice and zest, olive oil, oregano, salt, and pepper.

3. In a skillet, heat olive oil over medium-high heat. Cook chicken 4–5 minutes per side until golden and cooked through. Let rest.

4. In the same skillet, sauté zucchini, bell pepper, and carrot for 5–7 minutes until tender. Add spinach or kale and cook until wilted.

5. Stir cooked quinoa into the skillet with veggies. Season to taste.

6. Slice chicken and serve on top of veggie quinoa. Garnish with lemon wedges if desired.

---

Notes

• Swap chicken for shrimp or tofu for variety.
• Stir in hummus or pesto to enhance flavor.
• Use any vegetables you have—mushrooms, broccoli, or tomatoes all work.
• Add feta or tahini for a flavorful finish.
• Keeps well for meal prep and tastes great cold, too.