Garlic Herb Chicken With Quinoa and Broccoli – A Simple, Balanced Dinner

This is the kind of weeknight dinner that checks all the boxes: flavorful, balanced, and ready without a fight. Tender garlic herb chicken sits next to fluffy quinoa and crisp-tender broccoli, giving you a plate that’s satisfying and easy to love. It’s not fancy, but it tastes like you put thought into it.

The ingredients are simple, the steps are straightforward, and everything feels fresh. If you want a meal that’s good for you and still comfortingly familiar, this one fits right in.

What Makes This Recipe So Good

• Big flavor, simple ingredients: Garlic, lemon, and herbs give the chicken bright, savory notes without needing a long marinade or specialty items.
• Balanced and complete: You get lean protein, whole grains, and veggies all in one bowl. It’s filling without being heavy.
• Weeknight-friendly: The quinoa and broccoli cook while the chicken sears and finishes in the pan.

  Minimal juggling, maximum payoff.

• Versatile: Swap herbs, change the grain, or add extra vegetables. The base recipe welcomes tweaks.
• Leftover-friendly: It reheats well and packs easily for lunch, so you cook once and eat twice.

Ingredients

• For the chicken:
  • 1.5 pounds boneless, skinless chicken breasts (about 3 to 4 pieces)
  • 3 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil (or Italian seasoning)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 lemon (zest and juice)
  • 2 tablespoons fresh parsley, chopped (plus more for garnish)
  • Optional: 1/2 teaspoon smoked paprika for warmth
• For the quinoa:
  • 1 cup quinoa, rinsed
  • 2 cups low-sodium chicken broth or water
  • 1 bay leaf (optional)
  • Pinch of salt
• For the broccoli:
  • 4 cups broccoli florets (about 1 large head)
  • 1 tablespoon olive oil
  • Pinch of salt and pepper
  • 1 teaspoon lemon juice or a squeeze from the same lemon

Instructions

1. Prep the chicken: Pat the chicken dry with paper towels. If the breasts are very thick, slice them horizontally to create thinner cutlets for even cooking.
2. Season generously: In a small bowl, combine 2 tablespoons olive oil, minced garlic, oregano, thyme, basil, salt, pepper, lemon zest, and smoked paprika if using.

   Rub the mixture all over the chicken. Let it sit while you start the quinoa.

3. Cook the quinoa: Rinse quinoa under cold water to remove bitterness. Add to a saucepan with broth (or water), bay leaf, and a pinch of salt.

   Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let it sit, covered, for 5 minutes. Fluff with a fork and discard the bay leaf.

4. Steam or roast the broccoli: For quick steaming, add broccoli to a pot with 1/2 inch of simmering water, cover, and cook 3–4 minutes until bright green and crisp-tender.

   Drain, toss with 1 tablespoon olive oil, salt, pepper, and a quick squeeze of lemon. For roasting, toss with oil, salt, and pepper and roast at 425°F (220°C) for 12–15 minutes.

5. Sear the chicken: Heat a large skillet over medium-high. Add 1 tablespoon olive oil.

   Lay the chicken in the pan and cook 4–5 minutes per side, until golden and cooked through (internal temp 165°F/74°C). If pieces are browning too fast, lower the heat slightly.

6. Finish with lemon and parsley: Turn off the heat. Squeeze the lemon juice over the chicken and sprinkle with chopped parsley.

   Spoon any pan juices over the top.

7. Plate and serve: Add a scoop of quinoa to each plate, top with sliced chicken, and add a generous portion of broccoli. Spoon extra pan juices over the quinoa for added flavor.

Keeping It Fresh

Store leftovers in airtight containers for up to 4 days. Keep chicken, quinoa, and broccoli together for easy reheating or separate them if you like to reheat different components at different times.

A splash of broth or water helps keep quinoa fluffy when reheating.

For freezing, pack the chicken and quinoa in freezer-safe containers for up to 2 months. Broccoli can freeze but may soften a bit upon thawing. Reheat gently on the stovetop or in the microwave until hot throughout.

Benefits of This Recipe

• High in protein: Chicken breast gives you lean protein to keep you full and support muscle recovery.
• Whole-grain goodness: Quinoa offers fiber and a complete protein profile, making the meal more satisfying.
• Veggie-forward: Broccoli brings fiber, vitamin C, and a fresh bite to balance the plate.
• Light but hearty: Olive oil and lemon keep flavors bright without making the dish heavy.
• Meal prep friendly: The components reheat well and are easy to portion for the week.

Common Mistakes to Avoid

• Skipping the rinse for quinoa: Rinsing removes the natural coating (saponin) that can taste bitter.

  Don’t skip it.

• Overcooking the chicken: Thin cutlets cook fast. Use a thermometer and remove right at 165°F (74°C) for juicy results.
• Letting broccoli go mushy: Aim for crisp-tender. Pull it off the heat while it’s still bright green.
• Under-seasoning: Salt enhances everything.

  Taste and adjust, especially the quinoa and broccoli.

• Dry quinoa: If it turns out dry, fluff and stir in a teaspoon of olive oil or a splash of broth to revive it.

Recipe Variations

• Creamy garlic herb: After searing the chicken, add a splash of chicken broth and 2–3 tablespoons light cream or Greek yogurt. Simmer briefly to make a light pan sauce.
• Sheet pan shortcut: Toss broccoli with oil and seasonings on a sheet pan. Add seasoned chicken and roast at 425°F (220°C) until the chicken hits 165°F (74°C), about 15–20 minutes depending on thickness.
• Citrus twist: Swap lemon for orange and add a pinch of red pepper flakes for sweet heat.
• Herb swap: Use fresh herbs if you have them: 1 tablespoon each of chopped fresh oregano, thyme, and basil in place of dried.
• Grain options: Replace quinoa with farro, brown rice, or couscous.

  Adjust cooking times as needed.

• Add-ons: Stir toasted almonds or pumpkin seeds into the quinoa for crunch, or crumble a little feta over the broccoli.
• Grilled version: Grill the chicken over medium-high heat 4–6 minutes per side. It brings a smoky edge that pairs well with the lemon and herbs.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay juicy and work beautifully.

Cook them a bit longer, about 6–7 minutes per side on the stovetop, until they reach 165°F (74°C).

Do I need to marinate the chicken?

No, but a short rest helps. Even 10–15 minutes with the garlic, herbs, and lemon zest makes a difference. If you have time, marinate up to 2 hours in the fridge.

How can I make this dairy-free and gluten-free?

It’s naturally dairy-free and gluten-free as written.

Just be sure your broth is gluten-free and avoid adding cheese unless you want it.

What if I don’t have dried herbs?

Use fresh herbs: triple the amount compared to dried. Parsley, thyme, oregano, or basil all work. Chop them finely so they cling to the chicken.

How do I keep the chicken from sticking to the pan?

Preheat the pan, add oil, and wait until the oil shimmers.

Place the chicken down and let it sear undisturbed until it releases naturally before flipping.

Can I cook the quinoa in the rice cooker?

Yes. Use the same 1:2 quinoa-to-liquid ratio and follow your rice cooker’s white rice setting. Fluff after it rests.

Final Thoughts

Garlic Herb Chicken with Quinoa and Broccoli is the kind of meal you can make on autopilot and still feel proud of.

It’s clean, bright, and flexible, with flavors that feel fresh any night of the week. Keep the ingredients on hand, switch up the herbs when you like, and enjoy a dinner that’s both simple and satisfying. When you want something wholesome without a long ingredient list or a sink full of dishes, this recipe delivers every time.