Lemon Herb Grilled Chicken with Quinoa Salad

This delightful dish features juicy grilled chicken marinated in a zesty lemon herb marinade, paired with a refreshing quinoa salad loaded with colorful vegetables. The bright flavors of lemon and fresh herbs complement the nuttiness of quinoa, making it a perfect balance of traditional grilling techniques and modern healthy eating. It's a wholesome meal that satisfies while being rich in protein and fiber.

Ingredients:

• 4 boneless, skinless 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 vegetable broth
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1 bell pepper (diced)
• 1/4 cup red onion (finely chopped)
• 2 tablespoons fresh parsley (chopped)

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 zip-lock bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
3. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until the quinoa is fluffy and the liquid is absorbed.
4. In a large bowl, combine the cooked quinoa with cherry tomatoes, cucumber, bell pepper, red onion, and parsley. Drizzle with olive oil and season with salt and pepper to taste. Toss to combine.
5. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F.
6. Serve the grilled chicken over the quinoa salad, garnished with extra herbs if desired.