A refreshing and flavorful grilled chicken dish served with a nutritious quinoa salad, perfect for a family meal without any white sauces, carrots, chips, or potatoes.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon olive oil (for salad)
• 1 tablespoon lemon juice (for salad)
• Salt and pepper to taste (for salad)

Method

1. In a bowl, combine olive oil, lemon juice, dried oregano, garlic powder, salt, and pepper. Add chicken breasts and marinate for at least 15 min.
2. While the chicken is marinating, rinse quinoa under cold water. In a pot, combine quinoa and water (or chicken broth) and bring to a boil. Reduce heat, cover, and simmer for about 15 min or until liquid is absorbed.
3. Once cooked, remove quinoa from heat and let it sit covered for 5 min. Fluff with a fork and let it cool.
4. Preheat the grill or a grill pan over medium-high heat. Grill the chicken for about 6-7 min on each side or until fully cooked. Let rest for a few minutes before slicing.
5. In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss to combine.
6. Serve the grilled chicken sliced over a bed of quinoa salad.