A refreshing and healthy grilled chicken dish served with a vibrant quinoa salad. Perfect for the family with a focus on fresh flavors without any white sauces or unwanted ingredients.

Ingredients

• 3 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, 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
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Method

1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper to create a marinade.
2. Add chicken breasts to the marinade and let sit for at least 10 min.
3. While the chicken is marinating, rinse quinoa under cold water and then cook it according to package instructions using vegetable broth or water.
4. While quinoa is cooking, preheat the grill over medium heat.
5. Grill chicken for about 6-8 min on each side or until fully cooked and internal temperature reaches 165°F (75°C).
6. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.
7. Drizzle olive oil and lemon juice over the quinoa salad, mixing well to combine.
8. Serve grilled chicken on a plate alongside the quinoa salad.

Notes

• Feel free to add additional vegetables to the quinoa salad based on preferences.
• Leftover grilled chicken can be used in wraps or sandwiches for lunch.