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Lemon Herb Grilled Chicken with Quinoa

Grilled chicken paired with quinoa makes a light but filling dinner. Fresh herbs and lemon juice bring out a clean flavor that complements the nutty base of quinoa. This meal offers lean protein and a healthy grain in under half an hour.
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Servings 4

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup quinoa rinsed
  • 2 cups chicken broth
  • 1/4 cup fresh parsley chopped
  • 1 tablespoon fresh basil chopped
  • 1/4 cup diced cucumber
  • 1/4 cup diced red bell pepper
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon zest

Instructions
 

  • In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper to create the marinade.
  • Place the chicken breasts in a resealable bag or shallow dish, and pour the marinade over them—Marinate in the refrigerator for at least 30 minutes.
  • While marinating, rinse quinoa thoroughly under cold water.
  • Bring chicken broth to a boil in a medium saucepan. Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
  • Remove quinoa from the heat and fluff with a fork. Stir in parsley, basil, cucumber, red bell pepper, olive oil, and lemon zest. Set aside.
  • Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side or until internal temperature reaches 165°F.
  • Remove chicken from the grill and let it rest for 5 minutes before slicing.
  • Serve grilled chicken over a bed of the herb quinoa salad.