Lemon Herb Grilled Chicken with Quinoa Salad

This Lemon Herb Grilled Chicken is a delightful blend of traditional grilling techniques and a fresh, modern twist with a vibrant quinoa salad. The chicken is marinated in a zesty lemon and herb mixture, resulting in a juicy and flavorful main dish, perfectly complemented by a colorful quinoa salad featuring seasonal vegetables and a light vinaigrette. It's a wholesome meal that's healthy and satisfying.

Ingredients:

• 2 chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in the marinade, cover, and refrigerate for at least 30 minutes.
3. Meanwhile, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat and simmer for 15 minutes or until liquid is absorbed.
4. Fluff the quinoa with a fork and let it cool slightly.
5. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, bell pepper, parsley, and feta cheese (if using).
6. In a small bowl, whisk together balsamic vinegar and Dijon mustard, then drizzle over the quinoa salad and toss to combine.
7. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked.
8. Serve the grilled chicken alongside the quinoa salad.