Introduction: Elevate your dining experience with our Grilled Lemon Herb Chicken paired with a refreshing Quinoa Salad. This delightful dish combines the zesty flavors of lemon and aromatic herbs to create a savory symphony that will tantalize your taste buds. Join us in the kitchen as we craft a wholesome and flavorful meal that’s perfect for any occasion.
Ingredients:
For Grilled Lemon Herb Chicken:
- 4 boneless, skinless chicken breasts
- Zest and juice of 2 lemons
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For Quinoa Salad:
- 1 cup quinoa, rinsed and cooked
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
Instructions:
- In a bowl, whisk together lemon zest, lemon juice, olive oil, minced garlic, dried oregano, dried thyme, salt, and black pepper to create the marinade for the chicken.
- Place chicken breasts in a resealable plastic bag and pour half of the marinade over them. Seal the bag and let it marinate in the refrigerator for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill the chicken breasts for 6-7 minutes per side or until fully cooked and grill marks appear. Let them rest for a few minutes before slicing.
- In a large bowl, combine cooked quinoa, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese.
- Pour the remaining marinade over the quinoa salad and toss to combine.
- Serve the grilled lemon herb chicken slices over a generous portion of quinoa salad.
- Garnish with fresh parsley and enjoy this Grilled Lemon Herb Chicken with Quinoa Salad, a perfect balance of freshness and flavor!
Feel free to customize the salad with additional vegetables or herbs to suit your taste preferences.
