If you’re looking for a light, flavorful, and gut-loving dinner that’s perfect for the warmer months (or anytime you fire up the grill), this one’s for you!
This Grilled Lemon-Herb Chicken with Veggie Skewers & Quinoa a hit! It’s packed with colorful veggies, lean protein, and fiber-rich quinoa, making it a complete and balanced meal that’s gentle on your gut.
What I love most about this recipe is how easy it is to prepare, marinate your chicken, chop up your veggies, and let the grill do the magic. The lemon-herb yogurt marinade is simple, yet brings so much brightness and flavor. And the veggie skewers? They’re fun to assemble, beautiful to serve, and full of prebiotic fiber that feeds your good gut bacteria.
Plus, quinoa is one of my favorite gut-friendly grains. It’s high in fiber, gluten-free, and cooks up in just 15 minutes.
Why This Meal Is Great for Gut Health:
- Fiber-rich: Thanks to quinoa and veggies like zucchini, peppers, and onions
- Anti-inflammatory: With olive oil, garlic, and herbs
- Easy to digest: Made with whole, nourishing ingredients
- Balanced: A mix of protein, complex carbs, and healthy fats
If you’re trying to eat healthier without sacrificing flavor, this grilled dinner checks all the boxes. It’s simple, satisfying, and full of goodness for your gut.
Get the full recipe below — and if you try it, let me know how your family enjoyed it!
Grilled Lemon-Herb Chicken with Veggie Skewers & Quinoa
Ingredients
For the Chicken Marinade:
- 2 boneless, skinless chicken breasts
- 1/2 cup plain Greek yogurt
- Juice of 1 lemon
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp dried oregano
- Salt and pepper to taste
For the Veggie Skewers:
- 1 zucchini, sliced into thick rounds
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into chunks
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- Salt and pepper to taste
For the Side:
- 1 cup quinoa (uncooked)
- 2 cups water or low-sodium vegetable broth
- Fresh pparsleyor mint
Instructions
Marinate the Chicken:
In a bowl, whisk together the yogurt, lemon juice, olive oil, garlic, oregano, salt, and pepper.
Add the chicken, coat well, and marinate in the fridge for at least 30 minutes (up to 4 hours for deeper flavor and tenderness).
Prepare the Quinoa:
Rinse quinoa thoroughly under cold water.
In a pot, bring the water or broth to a boil.
Add the quinoa, reduce heat, cover, and simmer for 15 minutes or until fluffy.
Fluff with a fork and set aside. You can stir in a little lemon juice and fresh herbs for extra brightness.
Assemble the Veggie Skewers:
Thread zucchini, bell peppers, red onion, and cherry tomatoes onto skewers.
Brush with olive oil and sprinkle with salt and pepper.
Grill:
Preheat a grill or grill pan over medium heat.
Grill the chicken for 5–6 minutes per side, or until fully cooked and nicely charred.
Grill veggie skewers for 8–10 minutes, turning occasionally until tender and slightly charred.
Serve:
Plate the grilled chicken alongside the veggie skewers and a scoop of quinoa.
Garnish with chopped parsley or mint if you’d like. Serve warm and enjoy!
This dinner is:
- High in fiber (from veggies and quinoa)
- Low in inflammatory ingredients
- Easy on digestion with simple, whole-food ingredients
Perfect for outdoor dinners, meal prep, or a nourishing weeknight meal and guaranteed to be loved by both your belly and your family.
