Lemon Herb Grilled Chicken with Quinoa Salad

This vibrant dish features juicy grilled chicken marinated in a zesty lemon-herb blend, served alongside a refreshing quinoa salad packed with colorful vegetables. It's a perfect balance of traditional flavors with a creative twist, making it a delightful meal that's both satisfying and healthy.

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, rinsed
• 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
• 1/4 cup feta cheese, crumbled (optional)

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 plastic 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, cook the quinoa. In a medium saucepan, bring vegetable broth or water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
4. Once the quinoa is cooled, mix in cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using). Season with salt and pepper to taste.
5. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).
6. Let the chicken rest for a few minutes before slicing.
7. Serve the grilled chicken over a bed of quinoa salad, drizzling with additional lemon juice if desired.