Grilled Lemon Herb Chicken With Quinoa Salad

Grilled Lemon Herb Chicken with Quinoa Salad is a revitalizing and nutritious dish that combines the vibrant flavors of marinated chicken with a colorful quinoa salad. The chicken is marinated in a zesty blend of lemon juice, olive oil, and fresh herbs, creating a juicy and aromatic main course.

Paired with a light and wholesome quinoa salad loaded with vegetables, this meal isn’t only delicious but also packed with protein and fiber, making it a perfect choice for a healthy dinner.

This recipe is versatile and can easily accommodate your favorite vegetables or herbs. The quinoa salad can be prepared ahead of time, allowing the flavors to meld beautifully.

Whether you’re hosting a summer barbecue or simply enjoying a weeknight meal at home, this Grilled Lemon Herb Chicken with Quinoa Salad is sure to impress your family and friends with its delightful taste and appealing presentation.

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, chopped
• Salt and pepper to taste
• 1 cup quinoa
• 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

Instructions

1. In a mixing bowl, combine the olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts to the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
2. While the chicken is marinating, rinse the quinoa under cold water in a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water) and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, preheat your grill or grill pan over medium heat. Once hot, remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and allow it to rest for a few minutes before slicing.
4. In a large mixing bowl, combine the cooked quinoa with cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil, lemon juice, and season with salt and pepper to taste. Toss gently to combine all the ingredients.
5. To serve, place a generous scoop of quinoa salad on each plate and top with sliced grilled chicken. Garnish with additional parsley or lemon wedges if desired.

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