Mediterranean Herb Chicken with Lemon-Olive Quinoa

This Mediterranean-inspired main course features succulent herb-marinated chicken, grilled to perfection and served on a bed of zesty lemon-olive quinoa. The dish balances traditional flavors such as garlic, oregano, and lemon with the creative addition of olives and sun-dried tomatoes, making it both vibrant and satisfying. This recipe is perfect for a wholesome dinner that's sure to please everyone at the table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lemon, zested and juiced
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup sun-dried tomatoes, chopped
• 2 tablespoons fresh parsley, chopped

Instructions:

1. In a bowl, mix olive oil, minced garlic, oregano, thyme, paprika, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. While the chicken marinates, 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 fluffy.
3. Once quinoa is cooked, stir in lemon zest, lemon juice, olives, sun-dried tomatoes, and parsley. Adjust seasoning if necessary.
4. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked through (internal temperature of 165°F).
5. Let the chicken rest for a few minutes before slicing.
6. Serve the grilled chicken over the lemon-olive quinoa and garnish with additional parsley if desired.