A flavorful grilled chicken dish served with a refreshing quinoa salad, perfect for a family dinner.

Ingredients

• 3 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)
• 1 tablespoon balsamic vinegar

Method

1. In a bowl, mix olive oil, lemon juice, garlic powder, oregano, salt, and pepper.
2. Add the chicken breasts to the marinade, cover, and refrigerate for at least 15 min.
3. While the chicken is marinating, rinse the quinoa under cold water.
4. In a saucepan, bring 2 cups of water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 min or until water is absorbed.
5. Fluff quinoa with a fork and let it cool.
6. Preheat the grill to medium-high heat.
7. Remove chicken from marinade and grill for about 6-7 min on each side until cooked through and internal temperature reaches 165°F (75°C).
8. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, parsley, and feta cheese (if using).
9. Drizzle with balsamic vinegar, mix well, and season with salt and pepper to taste.
10. Serve grilled chicken on a plate with the quinoa salad on the side.

Notes

• Adjust the seasoning according to taste preferences.
• The quinoa salad can be made ahead of time and served cold.