Lemon Herb Chicken with Quinoa Salad - Recipe, Serves 3-4

About the product

Instructions:

Marinate the Chicken:

In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, oregano, thyme, salt, and pepper.​

Place chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated.​

Refrigerate for at least 30 minutes, preferably up to 2 hours.​

Prepare the Quinoa:

Rinse quinoa under cold water.​

In a saucepan, combine quinoa and water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes, or until the liquid is absorbed.​

Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork.​

Assemble the Quinoa Salad:

In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley.​

Drizzle with olive oil and red wine vinegar. Toss to combine.​

Season with salt and pepper to taste. Sprinkle with feta cheese if desired.​

Grill the Chicken:

Preheat the grill to medium-high heat.​

Remove chicken from the marinade and grill for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165F (75C).​

Let the chicken rest for a few minutes before slicing.​

Serve:

Slice the grilled chicken breasts and serve atop the quinoa salad.​

Enjoy your wholesome and flavorful meal!​

This recipe offers a balanced combination of lean protein and nutritious grains and vegetables, making it a delightful choice for a healthy meal.