Juicy herb-grilled chicken served alongside a refreshing quinoa salad packed with vegetables and a zesty lemon dressing.

Ingredients

• 3 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1 red bell pepper, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lemon
• 1 tablespoon balsamic vinegar

Method

1. In a small bowl, mix olive oil, oregano, thyme, garlic powder, salt, and pepper.
2. Rub the herb mixture over the chicken breasts.
3. Preheat the grill to medium-high heat and grill the chicken for 6-7 min per side, or until fully cooked.
4. Meanwhile, rinse the quinoa under cold water and add it to a saucepan with vegetable broth.
5. Bring to a boil, then reduce the heat, cover, and simmer for 15 min until the quinoa is fluffy.
6. In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, cherry tomatoes, red onion, and parsley.
7. In a small bowl, whisk together lemon juice and balsamic vinegar, then pour over the quinoa salad and toss to combine.
8. Once the chicken is cooked, let it rest for a few minutes before slicing.
9. Serve the grilled chicken alongside the quinoa salad.

Notes

• Feel free to customize the salad with any preferred vegetables.
• Ensure the chicken is cooked to an internal temperature of 165°F.