A refreshing grilled chicken dish marinated in lemon and herbs, served with a nutritious quinoa salad filled with fresh vegetables.

Ingredients

• 3 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup fresh parsley, chopped

Method

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
2. Add the chicken breasts to the marinade and let them marinate for at least 30 min.
3. While the chicken is marinating, cook the quinoa. In a saucepan, bring vegetable broth or water to a boil.
4. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 min or until quinoa is fluffy and liquid is absorbed.
5. Remove quinoa from heat and let it cool for a few minutes.
6. Grill the marinated chicken on medium heat for about 6-7 min on each side or until fully cooked.
7. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, and parsley. Toss to combine.
8. Slice the grilled chicken and serve it over the quinoa salad.

Notes

• For extra flavor, you can add feta cheese or olives to the salad, if desired.