Zesty Lemon Herb Grilled Chicken with Quinoa Salad

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Zesty Lemon Herb Grilled Chicken with Quinoa Salad
Zesty Lemon Herb Grilled Chicken with Quinoa Salad

Introduction:
This recipe combines the tangy flavors of lemon and fresh herbs to create a deliciously zesty grilled chicken dish. Paired with a nutritious quinoa salad, it is a wholesome meal that is both satisfying and packed with nutrients. Whether you are looking for a quick and easy weeknight dinner or a crowd-pleasing dish for a summer barbecue, this recipe is sure to impress. So, let’s get started on creating this flavorful and healthy meal!

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 lemons, zested and juiced
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • Salt and pepper, to taste
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 cucumber, diced
  • 1 red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup feta cheese, crumbled

Instructions:

  1. In a bowl, combine the lemon zest, lemon juice, olive oil, minced garlic, fresh thyme, fresh rosemary, salt, and pepper. Mix well to create a marinade for the chicken.

  2. Place the chicken breasts in a shallow dish and pour the marinade over them. Make sure the chicken is evenly coated. Cover the dish and refrigerate for at least 30 minutes to allow the flavors to infuse.

  3. While the chicken is marinating, rinse the quinoa under cold water to remove any bitter residue. In a saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the liquid is absorbed.

  4. Heat the grill to medium-high heat. Remove the chicken from the marinade and discard the remaining marinade. Place the chicken on the grill and cook for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing.

  5. In a large mixing bowl, combine the cooked quinoa, diced cucumber, diced red bell pepper, finely chopped red onion, fresh parsley, and fresh mint. Toss gently to combine.

  6. To serve, divide the quinoa salad onto plates and top with sliced grilled chicken breasts. Sprinkle crumbled feta cheese on top for an extra burst of flavor.

  7. Enjoy your zesty lemon herb grilled chicken with quinoa salad as a complete meal that is both nutritious and delicious!