Lemon Herb Grilled Chicken with Quinoa Salad

This dish features tender grilled chicken marinated in a zesty lemon-herb mixture, served alongside a refreshing quinoa salad packed with vibrant vegetables and a light lemon vinaigrette. The combination of juicy chicken and the nutty flavor of quinoa creates a satisfying meal that is both traditional and creatively refreshing.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juiced and zested)
• 2 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/4 red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey (optional)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal and refrigerate for at least 30 minutes, preferably 2 hours.
3. While the chicken marinates, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil.
4. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool slightly.
5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.
6. In a small bowl, whisk together balsamic vinegar, honey (if using), salt, and pepper. 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 about 6-7 minutes on each side, or until fully cooked and juices run clear.
8. Serve the grilled chicken alongside the quinoa salad, garnished with extra herbs if desired.