Description
Grilled Lemon Herb Chicken with Quinoa Salad is a vibrant, healthy dish that combines juicy marinated chicken with a refreshing quinoa salad, perfect for any occasion.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- Salt and pepper to taste
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- Extra olive oil for drizzling
Instructions
- In a large bowl, mix lemon juice, olive oil, minced garlic, parsley, thyme, salt, and pepper.
- Add chicken breasts to the marinade and let soak for at least one hour.
- Rinse quinoa under cold water. In a pot over medium heat, combine quinoa and water or broth.
- Bring to a boil, then cover and reduce heat to low. Simmer for about 15 minutes until liquid is absorbed.
- Preheat grill to medium-high (375°F). Remove marinated chicken from bowl.
- Grill each side for about 6-7 minutes or until internal temperature reaches 165°F (75°C).
- Once quinoa is fluffy and slightly cooled, transfer it to a large bowl.
- Toss in diced cucumber and halved cherry tomatoes. Drizzle with olive oil and season with salt and pepper.
- Plate grilled chicken alongside quinoa salad. Drizzle with additional lemon juice or olive oil if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approx. 250g)
- Calories: 420
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 85mg