Lemon Herb Grilled Chicken with Quinoa Salad

This delicious Lemon Herb Grilled Chicken is marinated to perfection, delivering a zesty flavor that pairs beautifully with a refreshing quinoa salad. The dish combines traditional grilling techniques with a creative twist from the vibrant salad, making it a perfect meal for any occasion. It's balanced, healthy, and satisfies both savory cravings and nutritional needs.

Ingredients:

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

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, parsley, salt, and pepper.
2. Place chicken breasts in a resealable bag and pour the marinade over the chicken. Seal 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 vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let cool.
4. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and mint. Toss to mix well and season with salt and pepper to taste.
5. Preheat the grill to medium-high heat. Remove chicken from the marinade and discard the marinade. Grill chicken for about 6-7 minutes per side or until fully cooked and no longer pink inside.
6. Serve the grilled chicken alongside the quinoa salad, garnishing with additional herbs if desired.