Description
A refreshing and healthy meal featuring tender grilled chicken with vibrant quinoa salad. The chicken is marinated in a lemony herb mixture that infuses it with flavor, while the quinoa salad is filled with fresh vegetables, feta cheese, and a hint of parsley. Perfect for a light lunch or dinner that’s both satisfying and nutritious!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups chicken broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
Instructions
- In a small bowl, whisk together olive oil, garlic, lemon juice, oregano, basil, salt, and pepper. Pour the marinade over the chicken breasts and let marinate for at least 30 minutes.
- Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until fully cooked through (internal temperature of 165°F or 75°C). Remove from heat and let rest for 5 minutes before slicing.
- In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the broth is absorbed.
- In a large bowl, combine the cooked quinoa, red bell pepper, cucumber, red onion, parsley, and feta cheese. Toss to combine.
- Serve the sliced chicken over the quinoa salad and enjoy!
Notes
- For extra flavor, you can drizzle the chicken with a bit of balsamic glaze or additional lemon juice before serving.
- If you don’t have a grill, you can cook the chicken in a grill pan or bake it in the oven at 375°F (190°C) for 20-25 minutes.
- Feel free to customize the quinoa salad by adding other vegetables such as cherry tomatoes or olives.
- Prep Time: 15 minutes
- Cook Time: 15 minutes