Lemon Herb Grilled Chicken with Quinoa Salad

This delightful dish features tender grilled chicken breasts marinated in a zesty lemon and herb mixture, paired with a refreshing quinoa salad bursting with vegetables. It's a perfect balance of traditional flavors and a creative twist, making it a satisfying meal that meets various dietary needs.

Ingredients:

• 4 frozen chicken breasts
• 1/4 cup olive oil
• 2 lemons (juiced and zested)
• 3 cloves garlic (minced)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon fresh rosemary (chopped)
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups 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 (optional)
• 1 tablespoon red wine vinegar

Instructions:

1. In a bowl, combine olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper to create the marinade.
2. Place the frozen chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and allow to marinate in the refrigerator for at least 30 minutes (or longer if possible).
3. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using). Drizzle with red wine vinegar and toss to combine. Season with salt and pepper to taste.
5. Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
6. Let the chicken rest for a few minutes before slicing.
7. Serve the grilled chicken over the quinoa salad, garnished with additional parsley if desired.