Lemon Herb Grilled Chicken with Quinoa Salad

This Lemon Herb Grilled Chicken is marinated with a zesty blend of herbs and citrus, grilled to perfection, and served alongside a refreshing quinoa salad. The dish combines traditional grilling techniques with a modern twist on a healthy side, making it both flavorful and nutritious. Perfect for a balanced meal that meets dietary requirements.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juice and zest)
• 3 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 cucumber (diced)
• 1 bell pepper (diced)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup feta cheese (optional)
• 2 tablespoons balsamic vinegar

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
3. While the chicken marinates, rinse quinoa under cold water and then cook it in vegetable broth or water according to package instructions. Once cooked, fluff with a fork and let it cool.
4. In a separate bowl, combine the cooled quinoa, cucumber, bell pepper, red onion, parsley, feta cheese (if using), and balsamic vinegar. Toss to combine and season with salt and pepper to taste.
5. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and juices run clear.
6. Let the grilled chicken rest for a few minutes before slicing.
7. Serve the sliced chicken over a generous portion of the quinoa salad.