Lemon Herb Grilled Chicken with Quinoa Salad

This Lemon Herb Grilled Chicken with Quinoa Salad is a delightful balance of traditional grilling techniques and fresh, modern flavors. The marinated chicken is juicy and tender, complemented by a vibrant quinoa salad featuring seasonal vegetables and a zesty lemon dressing. This dish is not only satisfying but also meets dietary requirements, making it a perfect choice for a wholesome meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours.
3. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Let cool.
4. In a large bowl, combine the cooled quinoa, cucumber, bell pepper, red onion, and parsley. Toss well and season with salt and pepper.
5. 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 and juices run clear.
6. Serve the grilled chicken alongside the quinoa salad, garnished with feta cheese if desired.