Grilled Lemon Garlic Chicken with Herb Quinoa

This Grilled Lemon Garlic Chicken recipe combines the classic flavors of lemon and garlic with a touch of fresh herbs for a delightful twist. The chicken is marinated to perfection, grilled to juicy tenderness, and served alongside a vibrant herb quinoa that complements the dish beautifully. Perfect for a wholesome dinner, this recipe is both easy to prepare and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves garlic, minced
• Juice and zest of 2 lemons
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1/4 cup fresh parsley, chopped
• 1/4 cup cherry tomatoes, halved

Instructions:

1. In a bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, rosemary, thyme, salt, and pepper.
2. Place chicken breasts in a resealable plastic bag or dish and pour the marinade over them. Seal or cover, and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
3. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil.
4. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
5. Fluff the quinoa with a fork and stir in chopped parsley and cherry tomatoes. Season with salt and pepper to taste.
6. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
7. Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
8. Serve the grilled chicken over a bed of herb quinoa, garnished with additional herbs if desired.