Cilantro Lime Chicken With Quinoa – Bright, Fresh, and Weeknight-Friendly

If you’re craving something fresh, zesty, and satisfying, this Cilantro Lime Chicken with Quinoa hits the sweet spot. It’s a full meal in one bowl: juicy marinated chicken, fluffy quinoa, and a punchy herb-lime finish. The flavors are bright without being overpowering, and the steps are simple enough for a busy weeknight.

You can meal prep it ahead, customize it with toppings, or keep it classic. Best of all, it tastes like summer any time of year.

Cilantro Lime Chicken With Quinoa – Bright, Fresh, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Quinoa: 1 cup dry quinoa (white or tri-color)
• Limes: 3–4 limes (for juice and zest)
• Cilantro: 1 large bunch, leaves and tender stems
• Garlic: 3–4 cloves
• Olive oil: For marinade and cooking
• Honey or maple syrup: 1–2 teaspoons (optional, for balance)
• Cumin: Ground, 1 teaspoon
• Chili powder or smoked paprika: 1 teaspoon
• Salt and black pepper: To taste
• Chicken or vegetable broth: 2 cups for cooking quinoa (or water)
• Optional add-ins: Avocado, cherry tomatoes, corn, red onion, jalapeño, Greek yogurt, cotija or feta, lime wedges

Instructions

 

• Mix the marinade. In a bowl, whisk together the juice and zest of 2 limes, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder or smoked paprika, 1 teaspoon salt, and a few grinds of black pepper. Stir in a handful of chopped cilantro and, if you like, 1–2 teaspoons honey for balance.
• Prep the chicken. Pat the chicken dry and cut large breasts in half horizontally for even cooking. Add chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
• Rinse the quinoa. Place 1 cup quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove bitterness. This step keeps the flavor clean and nutty.
• Cook the quinoa. In a saucepan, combine rinsed quinoa with 2 cups broth (or water) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
• Cook the chicken. Heat a large skillet or grill pan over medium-high. Add a drizzle of oil. Cook chicken 4–6 minutes per side (thighs may take a bit longer) until browned and the internal temperature reaches 165°F (74°C). Let rest 5 minutes before slicing.
• Make a fresh cilantro-lime finish. In a small bowl, combine the juice of 1 lime, a tablespoon of olive oil, a pinch of salt, and a handful of finely chopped cilantro. This bright dressing ties the dish together.
• Assemble. Spoon quinoa into bowls, top with sliced chicken, and drizzle with the cilantro-lime finish. Add optional toppings like avocado slices, cherry tomatoes, corn, diced red onion, jalapeño, or a dollop of Greek yogurt. Serve with lime wedges for extra zing.

What Makes This Special

This recipe balances flavor and nutrition in a way that feels effortless. The lime and cilantro marinade makes chicken tender and fragrant, while quinoa adds a light, nutty base that’s naturally high in protein.

You get a complete, well-rounded meal with minimal fuss. It’s also incredibly flexible—swap proteins, add veggies, or adjust the spice level without losing the core flavor. And with simple prep and quick cooking, it’s perfect for beginners and seasoned home cooks alike.

Shopping List

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs
• Quinoa: 1 cup dry quinoa (white or tri-color)
• Limes: 3–4 limes (for juice and zest)
• Cilantro: 1 large bunch, leaves and tender stems
• Garlic: 3–4 cloves
• Olive oil: For marinade and cooking
• Honey or maple syrup: 1–2 teaspoons (optional, for balance)
• Cumin: Ground, 1 teaspoon
• Chili powder or smoked paprika: 1 teaspoon
• Salt and black pepper: To taste
• Chicken or vegetable broth: 2 cups for cooking quinoa (or water)
• Optional add-ins: Avocado, cherry tomatoes, corn, red onion, jalapeño, Greek yogurt, cotija or feta, lime wedges

How to Make It

1. Mix the marinade. In a bowl, whisk together the juice and zest of 2 limes, 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon chili powder or smoked paprika, 1 teaspoon salt, and a few grinds of black pepper.

   Stir in a handful of chopped cilantro and, if you like, 1–2 teaspoons honey for balance.

2. Prep the chicken. Pat the chicken dry and cut large breasts in half horizontally for even cooking. Add chicken to the marinade, turning to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
3. Rinse the quinoa. Place 1 cup quinoa in a fine-mesh strainer and rinse under cold water for 30 seconds to remove bitterness.

   This step keeps the flavor clean and nutty.

4. Cook the quinoa. In a saucepan, combine rinsed quinoa with 2 cups broth (or water) and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it stand, covered, for 5 minutes.

   Fluff with a fork.

5. Cook the chicken. Heat a large skillet or grill pan over medium-high. Add a drizzle of oil. Cook chicken 4–6 minutes per side (thighs may take a bit longer) until browned and the internal temperature reaches 165°F (74°C).

   Let rest 5 minutes before slicing.

6. Make a fresh cilantro-lime finish. In a small bowl, combine the juice of 1 lime, a tablespoon of olive oil, a pinch of salt, and a handful of finely chopped cilantro. This bright dressing ties the dish together.
7. Assemble. Spoon quinoa into bowls, top with sliced chicken, and drizzle with the cilantro-lime finish. Add optional toppings like avocado slices, cherry tomatoes, corn, diced red onion, jalapeño, or a dollop of Greek yogurt.

   Serve with lime wedges for extra zing.

Storage Instructions

• Refrigerator: Store chicken and quinoa in separate airtight containers for up to 4 days. Keep fresh toppings separate to maintain texture.
• Freezer: Freeze cooked chicken and quinoa (without fresh toppings) for up to 2 months. Thaw overnight in the fridge.
• Reheating: Warm gently on the stovetop or in the microwave with a splash of broth or water to keep quinoa fluffy.

  Add fresh cilantro, lime, and toppings after reheating for best flavor.

Health Benefits

• Lean protein: Chicken provides essential amino acids to support muscle repair and satiety without weighing you down.
• Complete protein from quinoa: Quinoa includes all nine essential amino acids and adds fiber, helping you stay full longer.
• Heart-friendly fats: Olive oil contributes monounsaturated fats that support heart health when used in place of saturated fats.
• Micronutrient boost: Cilantro and lime add vitamin C and antioxidants, while optional veggies bring extra fiber, potassium, and color.
• Balanced plate: You get a smart mix of protein, complex carbs, and healthy fats—ideal for steady energy.

Pitfalls to Watch Out For

• Over-marinating in too much acid: More than 8 hours in a lime-heavy marinade can make chicken mushy. Keep the marinating window reasonable.
• Skipping the quinoa rinse: Not rinsing can leave a bitter taste from saponins. A quick rinse pays off.
• Dry chicken: High heat is good for sear, but don’t overcook.

  Use a thermometer and let the meat rest before slicing.

• Under-seasoning: Salt the quinoa cooking liquid and taste the dressing. Bright flavors need enough seasoning to shine.
• Soggy leftovers: Store sauces and fresh toppings separately so textures stay crisp and vibrant.

Alternatives

• Protein swaps: Use shrimp (marinate 15–20 minutes), salmon, turkey cutlets, or extra-firm tofu. For tofu, press, marinate, and pan-sear until golden.
• Grain options: Try brown rice, farro, couscous, or cauliflower rice for a lower-carb version.

  Adjust cook times and liquids accordingly.

• Herb variations: If cilantro isn’t your thing, use parsley, basil, or a mild mix of herbs. Add a touch of mint for a fresh twist.
• Spice tweaks: Add chipotle powder for smoky heat, or mellow things out with smoked paprika only. A little garlic powder layers flavor without extra chopping.
• Dairy finish: Crumbled cotija or feta adds a salty pop.

  A spoonful of Greek yogurt or sour cream brings cool creaminess.

• Vegetable boost: Charred corn, sautéed peppers and onions, or roasted sweet potatoes make it heartier and more colorful.

FAQ

Can I make this ahead for meal prep?

Yes. Cook the chicken and quinoa, then store them separately. Add fresh cilantro, lime, and toppings right before eating to keep flavors bright and textures fresh.

Do I have to use chicken breasts?

No.

Thighs are juicy and forgiving, and they take marinade well. Just cook a bit longer and check for 165°F (74°C) internal temperature.

What if I don’t like cilantro?

Use parsley or basil. You’ll still get a fresh, herb-forward taste.

Add a little mint if you want a lively finish.

Can I bake the chicken instead of pan-searing?

Yes. Bake at 400°F (205°C) for 18–22 minutes depending on thickness, or until it reaches 165°F (74°C). Broil for 1–2 minutes at the end for color.

How do I keep quinoa from turning mushy?

Use the right ratio (1 cup quinoa to 2 cups liquid), simmer gently, and rest covered for 5 minutes before fluffing.

Avoid stirring while it cooks.

Is there a way to make it spicier?

Add minced jalapeño to the marinade, use chipotle powder, or top with sliced serranos and hot sauce. Balance with extra lime if needed.

Can I use bottled lime juice?

Fresh is best for clean, bright flavor. If using bottled, choose 100% lime juice and adjust to taste since it can be sharper or less aromatic.

What’s the best pan for cooking the chicken?

A cast-iron skillet or grill pan gives a great sear.

Stainless steel works too—just preheat well and don’t move the chicken too early.

How do I prevent garlic from burning?

Keep most of the garlic in the marinade and wipe off excess before cooking. High heat and wet garlic can burn quickly; add a little fresh garlic to the finishing sauce instead.

Can I double the recipe?

Absolutely. Cook chicken in batches to avoid steaming, and use a larger pot for quinoa.

The leftovers store well for lunches.

In Conclusion

Cilantro Lime Chicken with Quinoa is a reliable go-to: bright, balanced, and easy to adapt. With a simple marinade, a pot of fluffy quinoa, and a quick herb-lime drizzle, you get a complete meal that feels fresh and satisfying. Make it your own with toppings and sides, or keep it simple and let the flavors speak for themselves.

Either way, it’s a fast track to a wholesome dinner you’ll want on repeat.