Lemon Herb Grilled Chicken with Quinoa Salad

This vibrant dish features tender, herb-marinated grilled chicken paired with a refreshing quinoa salad. The lemon and herbs impart a bright flavor, while the quinoa adds a nutty texture and is packed with protein. Perfect for a healthy dinner, this recipe balances traditional grilling techniques with a creative twist in the salad's flavor profile, making it both delicious and nutritious.

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)
• 1/4 cup feta cheese (crumbled, 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 bag and pour the marinade over them. Seal the bag and marinate in the refrigerator for at least 30 minutes.
3. While the chicken is marinating, rinse the quinoa under cold water. In a pot, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed. Remove from heat and let it cool.
4. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).
5. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using). Drizzle with olive oil and season with salt and pepper to taste.
6. Serve the grilled chicken on a plate alongside the quinoa salad for a balanced meal.