Lemon Herb Grilled Chicken Breast with Quinoa Salad

This dish features thin, tender chicken breasts marinated in a zesty blend of lemon juice, garlic, and fresh herbs, grilled to perfection. Paired with a light quinoa salad mixed with cherry tomatoes, cucumber, and a hint of feta, it offers a delightful balance of flavors and textures. This recipe is not only delicious but also meets various dietary needs, making it a great choice for a healthy meal.

Ingredients:

• 4 thin chicken breasts
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon red wine vinegar
• 1 tablespoon fresh basil, chopped

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, thyme, parsley, salt, and pepper.
2. Add the thin chicken breasts to the marinade and let them sit for at least 30 minutes.
3. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and water (or chicken broth) and bring to a boil.
4. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and water is absorbed. Let it cool.
5. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, feta cheese (if using), red wine vinegar, and fresh basil. Toss to combine and season with salt and pepper to taste.
6. Preheat the grill to medium-high heat. Grill the marinated chicken breasts for about 5-7 minutes on each side, or until fully cooked through.
7. Serve the grilled chicken alongside the quinoa salad.