Lemon Herb Grilled Chicken with Quinoa Salad

This dish features tender grilled chicken marinated in a zesty lemon herb sauce, paired with a refreshing quinoa salad loaded with colorful vegetables. The combination of flavors and textures creates a delightful balance, making it perfect for a healthy lunch or dinner. This recipe is gluten-free and high in protein, catering to various dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon lemon zest
• 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
• 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.
2. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours.
3. While the chicken is marinating, cook the quinoa. In a saucepan, combine quinoa and vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let it cool.
4. Preheat the grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side, or until fully cooked and juices run clear.
5. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using). Toss gently to combine.
6. Serve the grilled chicken alongside the quinoa salad, garnished with additional herbs if desired.