Lemon Herb Grilled Chicken with Quinoa Salad

This dish features succulent grilled chicken marinated in a zesty lemon and herb mixture, paired with a refreshing quinoa salad loaded with colorful vegetables. The bright flavors and textures create a harmonious balance, making it a perfect option for a healthy meal. The recipe is easily adaptable for meal prep and is suitable for various dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• Juice of 1 lemon (for dressing)
• Salt and pepper to taste (for salad)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag or dish and pour the marinade over them. 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 medium saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy. Remove from heat and let it cool.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese if using.
5. Drizzle with lemon juice, and season with salt and pepper. Toss gently to combine.
6. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until cooked through and internal temperature reaches 165°F (75°C).
7. Let the chicken rest for a few minutes before slicing.
8. Serve the grilled chicken alongside the quinoa salad.