Lemon Herb Grilled Chicken with Quinoa Salad

This dish features juicy grilled chicken marinated in a zesty lemon herb mixture, served alongside a refreshing quinoa salad tossed with cherry tomatoes, cucumbers, and a light lemon vinaigrette. The combination of the tangy chicken and the vibrant salad creates a delightful balance of flavors and textures, making it a perfect healthy meal option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juiced and zested)
• 2 cloves garlic (minced)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (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 red onion (finely chopped)
• 1/4 cup parsley (chopped)
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or dish and pour the marinade over them. Let marinate in the refrigerator for at least 30 minutes.
3. While the chicken is marinating, rinse quinoa under cold water. In a saucepan, combine quinoa and water (or chicken broth) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Let it cool.
4. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, and parsley.
5. In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper. Pour over the quinoa salad and toss to combine.
6. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked.
7. Serve the grilled chicken alongside the quinoa salad.