About the Recipe
Ingredients
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts (4-6 oz each)
3 tablespoons olive oil
2 tablespoons lemon juice (freshly squeezed)
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Quinoa Salad:
1 cup quinoa, rinsed
2 cups water or low-sodium chicken broth
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
2 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Marinate the Chicken:
In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper.
Place the chicken breasts in a resealable bag or shallow dish, pour the marinade over them, and ensure they're well coated.
Cover and refrigerate for at least 15 minutes (or up to 2 hours for more flavor).
Cook the Quinoa:
In a medium saucepan, bring 2 cups of water or broth to a boil.
Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
Fluff with a fork and let cool slightly.
Prepare the Quinoa Salad:
In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint.
Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss to combine.
Grill the Chicken:
Preheat a grill or grill pan over medium heat.
Remove the chicken from the marinade and discard the excess.
Grill the chicken for 6-8 minutes per side, or until fully cooked (internal temperature of 165°F/74°C).
Let rest for 5 minutes before slicing.
Serve:
Divide the quinoa salad among 4 plates and top each with sliced grilled chicken.
Garnish with additional fresh herbs or a lemon wedge if desired.