Lemon Herb Grilled Chicken with Quinoa Salad

This Lemon Herb Grilled Chicken is a delightful blend of zesty flavors and fresh herbs, grilled to perfection, and served alongside a colorful quinoa salad. The chicken is marinated in a tangy lemon-garlic mixture, enhancing its juiciness and flavor. The quinoa salad, bursting with vegetables and a light vinaigrette, provides a nutritious and satisfying complement, making this dish both wholesome and appealing.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juice and zest)
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 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
• 2 tablespoons balsamic vinegar

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place chicken breasts in a resealable bag or dish and pour the marinade over them. Seal and refrigerate for at least 30 minutes, preferably 2 hours.
3. While the chicken marinates, cook the quinoa. In a saucepan, combine quinoa and vegetable broth (or water), bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with balsamic vinegar and toss gently to combine. Season with salt and pepper to taste.
5. Preheat the grill to medium-high heat. Remove chicken from marinade and discard the marinade.
6. Grill chicken for about 6-7 minutes on each side, or until cooked through and juices run clear.
7. Serve grilled chicken alongside the quinoa salad, garnished with additional herbs if desired.