Lemon Herb Grilled Chicken with Quinoa Salad

A light and flavorful main dish featuring juicy grilled chicken marinated in lemon and herbs, served alongside a refreshing quinoa salad with cucumbers and cherry tomatoes.

Steps

1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breast and marinate for at least 15 minutes. 2. Rinse quinoa under cold water. In a small pot, bring water to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and fluff with a fork. 3. Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes on each side or until fully cooked and juices run clear. 4. In a bowl, mix cooked quinoa, cherry tomatoes, cucumber, parsley, olive oil, salt, and pepper. 5. Plate the grilled chicken alongside the quinoa salad. Serve warm.

1 boneless, skinless chicken breast 1 tablespoon olive oil 1 tablespoon lemon juice 1 garlic clove, minced 1/2 teaspoon dried oregano Salt and pepper to taste 1/3 cup quinoa 2/3 cup water 5 cherry tomatoes, halved 1/4 cucumber, diced 1 tablespoon chopped fresh parsley 1 teaspoon olive oil (for salad) Salt and pepper to taste