A refreshing and healthy grilled chicken dish served with a zesty quinoa salad, perfect for family dinners.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 lemons (juiced and zested)
• 2 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth (or water)
• 1 cucumber (diced)
• 1 bell pepper (diced)
• 1/2 red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)

Method

1. In a bowl, mix olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
2. Add chicken breasts to the marinade and let them marinate for at least 15 min.
3. While the chicken is marinating, rinse the quinoa under cold water.
4. In a pot, bring the vegetable broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 min or until all liquid is absorbed.
5. Fluff quinoa with a fork and let it cool slightly.
6. Grill the marinated chicken on medium-high heat for about 6-7 min per side, or until fully cooked and no longer pink in the center.
7. In a large bowl, combine cooked quinoa, cucumber, bell pepper, red onion, and parsley. Toss with a drizzle of olive oil, salt, and pepper to taste.
8. Serve the grilled chicken alongside the quinoa salad.

Notes

• Feel free to add other preferred vegetables to the quinoa salad.
• This dish can be served warm or cold, making it versatile for any season.