Lemon Herb Grilled Chicken Breast with Quinoa Salad

This refreshing Lemon Herb Grilled Chicken Breast is marinated to perfection, delivering a zesty flavor that pairs beautifully with a light quinoa salad. The combination of herbs and citrus elevates the dish, while the quinoa provides a hearty yet healthy base, making it perfect for a balanced meal. It's a delightful blend of traditional grilling techniques and modern healthy eating, suitable for various dietary needs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 2 tbsp fresh parsley, chopped
• 2 tbsp feta cheese, crumbled (optional)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade.
4. Grill the chicken for about 6-7 minutes on each side, or until fully cooked through and no longer pink in the center. Let it rest for a few minutes before slicing.
5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using). Toss gently to mix.
6. Serve the sliced grilled chicken over the quinoa salad, garnished with additional parsley if desired.