Lemon Herb Grilled Chicken with Quinoa Salad

🥘 Ingredients

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

👨‍🍳 Instructions

1. 1
   Preheat the grill to medium-high heat.
2. 2
   In a small bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
3. 3
   Place the chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and refrigerate for at least 30 minutes.
4. 4
   In a medium saucepan, bring quinoa and water or chicken broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool slightly.
5. 5
   In a large bowl, combine cooked quinoa, diced cucumber, cherry tomatoes, and red onion.
6. 6
   Pour the remaining marinade over the quinoa mixture and toss to combine.
7. 7
   Grill the marinated chicken breasts for 6-7 minutes per side or until fully cooked and juices run clear.
8. 8
   Slice the grilled chicken and serve it over the quinoa salad. Garnish with fresh parsley.
9. 9
   Enjoy your healthy and delicious lunch!

📊 Nutritional Information

• Calories: 500 kcal
• Protein: 40g
• Carbohydrates: 45g
• Fat: 15g

💡 Cooking Tips

• Ensure the chicken is not overcooked to keep it juicy and tender.
• Rinse quinoa thoroughly before cooking to remove its natural bitterness.
• Let the quinoa salad cool before mixing with the chicken to maintain its texture.