Lemon Herb Grilled Chicken with Quinoa Salad

A refreshing dairy-free main dish featuring tender grilled chicken marinated in zesty lemon and herbs, served alongside a light quinoa salad packed with fresh vegetables.

Steps

1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. 2. Marinate the chicken breast in the mixture for at least 15 minutes. 3. Rinse quinoa under cold water and combine with water in a small pot; bring to a boil. 4. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. 5. Preheat grill or grill pan over medium heat. 6. Grill chicken for 6-7 minutes on each side until cooked through. 7. Fluff quinoa with a fork and mix in cherry tomatoes, cucumber, and parsley. 8. Serve grilled chicken alongside the quinoa salad.

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 1/4 cup quinoa 1/2 cup water 1/4 cup cherry tomatoes, halved 1/4 cucumber, diced 1 tablespoon chopped fresh parsley