Lemon Herb Chicken with Quinoa Salad

This vibrant dish features juicy lemon herb marinated chicken, grilled to perfection, served alongside a refreshing quinoa salad packed with seasonal vegetables. The combination of zesty lemon, fragrant herbs, and nutty quinoa creates a balanced meal that is both satisfying and nutritious, making it perfect for any occasion.

Ingredients:

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

Instructions:

1. In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and pepper to create the marinade.
2. Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
3. While the chicken marinates, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
4. In a large bowl, combine the cooked quinoa, diced cucumber, red bell pepper, cherry tomatoes, red onion, and parsley. Drizzle with olive oil and season with salt and pepper to taste. Toss to combine.
5. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.
6. Serve the grilled chicken over a bed of quinoa salad. Enjoy!