Mediterranean Herb Grilled Chicken with Quinoa Tabbouleh

This Mediterranean-inspired main course features succulent grilled chicken marinated in a blend of fresh herbs and spices, served alongside a refreshing quinoa tabbouleh. The dish balances traditional flavors with a modern twist, highlighting the freshness of parsley, mint, and tomatoes, while the quinoa adds a nutty texture. Perfect for a wholesome dinner, it caters to Mediterranean diet principles and is both nutritious and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1 cup fresh parsley, chopped
• 1/2 cup fresh mint, chopped
• 1 cup cherry tomatoes, diced
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• Salt and pepper to taste
• 2 tablespoons olive oil (for tabbouleh)
• 1 tablespoon lemon juice (for tabbouleh)

Instructions:

1. In a bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. While the chicken is marinating, rinse quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
3. In a large bowl, combine the chopped parsley, mint, cherry tomatoes, cucumber, and red onion. Add cooled quinoa and mix well.
4. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste. Toss to combine.
5. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
6. Slice the grilled chicken and serve it on a bed of quinoa tabbouleh.