Herb-Infused Grilled Chicken with Lemon Garlic Quinoa

This dish features succulent grilled chicken marinated with fresh herbs and zesty lemon, served alongside a fluffy quinoa salad infused with garlic and seasonal vegetables. The combination of flavors provides a delightful balance of savory and fresh, making it a perfect main course for any dinner. It's not only delicious but also meets dietary needs with a focus on lean protein and wholesome ingredients.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper. Add the chicken breasts, ensuring they are well-coated. Marinate for at least 30 minutes.
2. While the chicken is marinating, prepare the quinoa. In a saucepan, bring vegetable broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed.
3. Fluff the cooked quinoa with a fork and let it cool slightly. Then, fold in cherry tomatoes, cucumber, red onion, and parsley. Season with salt and pepper to taste.
4. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).
5. Serve the grilled chicken on a bed of the lemon garlic quinoa salad, garnished with additional herbs if desired.