A flavorful grilled chicken dish marinated in lemon and herbs, served with a fresh quinoa salad packed with vegetables.

Ingredients

• 3 boneless, skinless chicken breasts
• 2 lemons (juice and zest)
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 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)

Method

1. In a bowl, combine lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper to make the marinade.
2. Add chicken breasts to the marinade, cover, and refrigerate for at least 30 min (or up to 2 hr).
3. While the chicken is marinating, rinse quinoa under cold water.
4. In a pot, bring 2 cups of water or broth to a boil, add quinoa, reduce heat to low, cover, and simmer for about 15 min or until quinoa is fluffy.
5. Remove quinoa from heat and let it cool slightly.
6. Preheat the grill to medium-high heat.
7. Grill the marinated chicken for about 6-7 min on each side, or until fully cooked.
8. In a large bowl, combine cooked quinoa, cucumber, bell pepper, red onion, parsley, and feta cheese.
9. Serve grilled chicken over the quinoa salad.

Notes

• Ensure chicken is cooked to an internal temperature of 165°F.
• Feel free to add other vegetables to the quinoa salad based on preferences.