Lemon Rosemary Grilled Chicken with Quinoa Salad

This dish combines the zesty brightness of lemon with the earthy undertones of rosemary, creating a flavorful grilled chicken that pairs perfectly with a refreshing quinoa salad. The salad features crisp vegetables and a light lemon vinaigrette, making it a balanced meal that's both satisfying and nutritious. This recipe respects traditional grilling techniques while adding a modern twist with the inclusion of quinoa, a superfood that elevates the dish's nutritional profile.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juiced and zested)
• 2 tablespoons fresh rosemary (chopped)
• 2 cloves garlic (minced)
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 1 cucumber (diced)
• 1 bell pepper (diced)
• 1/2 red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• 1/4 cup feta cheese (optional)
• 2 tablespoons red wine vinegar
• 1 tablespoon honey

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, chopped rosemary, minced garlic, salt, and pepper to create a marinade.
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 the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth or water, bring to a boil, then reduce heat and simmer for 15 minutes or until all liquid is absorbed. Fluff with a fork and let cool.
4. In a large bowl, combine the cooked quinoa, diced cucumber, bell pepper, red onion, and parsley. In a small bowl, whisk together red wine vinegar, honey, and a drizzle of olive oil. Pour over the salad and toss to combine.
5. Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
6. Serve the grilled chicken on a plate with a generous helping of quinoa salad on the side. Optionally, sprinkle feta cheese on top of the salad.