Lemon Herb Grilled Chicken with Quinoa Salad

This Lemon Herb Grilled Chicken with Quinoa Salad combines juicy, marinated chicken with a refreshing salad that features protein-rich quinoa, vibrant vegetables, and a zesty lemon dressing. The dish is perfect for a healthy dinner option, balancing traditional flavors with a modern twist. It's not only delicious but also meets various dietary needs.

Ingredients:

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

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken breasts, ensuring they are well-coated. Marinate for at least 30 minutes.
2. While the chicken is marinating, cook quinoa. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
3. In a large bowl, combine cooled quinoa, cucumber, bell pepper, red onion, parsley, feta cheese (if using), lemon zest, and lemon juice. Toss well to combine and season with salt and pepper to taste.
4. Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear. Let rest for a few minutes before slicing.
5. Serve the grilled chicken over a bed of quinoa salad, drizzling with additional olive oil and lemon juice if desired.