Grilled Lemon Herb Chicken with Quinoa Salad

🥘 Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water or low-sodium chicken broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar

👨‍🍳 Instructions

1. 1
   In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
2. 2
   Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until fully cooked. Let it rest for a few minutes before slicing.
3. 3
   Rinse the quinoa under cold water. In a saucepan, bring water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let it cool.
4. 4
   In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, red onion, and fresh parsley.
5. 5
   Drizzle with balsamic vinegar, season with salt and pepper, and toss to combine.
6. 6
   Serve the sliced grilled chicken alongside the quinoa salad.

📊 Nutritional Information

• Calories: 450 kcal
• Protein: 35g
• Carbohydrates: forty-five grams
• Fat: fifteen grams
• Fiber: six grams
• Sodium: 400mg

💡 Cooking Tips

• Marinate the chicken longer for enhanced flavor.
• Ensure the grill is properly preheated to prevent sticking.
• Rinse quinoa thoroughly to remove its natural bitterness.
• Prepare the quinoa ahead of time to save time during meal preparation.
• Adjust the vegetables in the salad based on your preference or seasonal availability.