Mediterranean Chicken with Olive Tapenade and Quinoa Salad

This Mediterranean-inspired dinner features tender chicken marinated in a blend of herbs and spices, topped with a vibrant olive tapenade. Served alongside a refreshing quinoa salad with cucumbers, tomatoes, and a lemon-olive oil dressing, this dish is a delightful balance of savory flavors and textures. It’s healthy, satisfying, and perfect for a weeknight meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup mixed olives (green and black), pitted
• 1 tablespoon capers, rinsed
• 1/2 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 cup cooked quinoa
• 1/4 cup fresh parsley, chopped
• 1 tablespoon red wine vinegar

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. While the chicken is marinating, prepare the olive tapenade by blending the mixed olives and capers in a food processor until coarsely chopped. Set aside.
3. Preheat the grill or a grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until cooked through and juices run clear.
4. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, parsley, and red wine vinegar. Toss gently to mix.
5. To serve, place the quinoa salad on a plate, top with the grilled chicken, and spoon the olive tapenade over the chicken.