recipe for a tasty and healthy option: Grilled Lemon Herb Chicken Breasts with Quinoa Salad.
Ingredients:
4 boneless, skinless chicken breasts
2 lemons, juiced and zested
3 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
1 cup quinoa, rinsed and drained
2 cups water or chicken broth (for cooking quinoa)
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup feta cheese, crumbled (optional)
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and freshly ground black pepper, to taste
Instructions:
Marinate the Chicken:
In a bowl, combine the lemon juice, lemon zest, minced garlic, chopped parsley, thyme, olive oil, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's well-coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes (or up to 4 hours for better flavor).
Cook the Quinoa:
Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water or chicken broth to a boil.
Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
Remove the quinoa from heat and let it cool to room temperature.
Grill the Chicken:
Preheat your grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-8 minutes per side or until the chicken is cooked through with grill marks and no longer pink in the center.
Remove the chicken from the grill, cover it with foil, and let it rest for a few minutes before slicing.
Prepare the Quinoa Salad:
In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, chopped red onion, fresh parsley, and fresh mint.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and black pepper. Pour this dressing over the salad and toss to combine.
If desired, sprinkle crumbled feta cheese over the top of the salad.
Serve:
Arrange the sliced grilled lemon herb chicken on a plate alongside a generous portion of quinoa salad.
Enjoy your Grilled Lemon Herb Chicken with Quinoa Salad – a flavorful and nutritious meal!