Lemon Herb Grilled Chicken with Quinoa Salad Recipe
A light and refreshing Lemon Herb Grilled Chicken served with a vibrant quinoa salad featuring fresh cucumber, cherry tomatoes, red onion, and parsley, dressed with red wine vinegar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt, to taste
- Pepper, to taste
For the Quinoa Salad
- 1 cup cooked quinoa
- 1/2 cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon red wine vinegar
- Salt, to taste
- Pepper, to taste
Instructions
- Marinate the Chicken: In a bowl, whisk together lemon juice, olive oil, dried oregano, salt, and pepper until well combined. Add the chicken breasts and coat them thoroughly in the marinade. Cover and let them marinate for at least 30 minutes to absorb the flavors.
- Grill the Chicken: Preheat your grill to medium-high heat. Place the marinated chicken breasts on the grill and cook for 7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through. Remove the chicken from the grill and allow it to rest briefly to retain juices.
- Prepare the Quinoa Salad: In a large mixing bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, finely chopped red onion, and chopped fresh parsley. Drizzle the red wine vinegar over the salad and toss everything together. Season with salt and pepper to taste and mix well.
- Serve: Slice the rested grilled chicken breasts and plate them alongside a generous portion of the quinoa salad. Serve immediately for a fresh, flavorful meal.
Notes
- For a juicier chicken, marinate for up to 2 hours but avoid longer to prevent acidity from breaking down the meat excessively.
- To cook quinoa, rinse 1/3 cup dry quinoa and simmer in 2/3 cup water for 15 minutes until water is absorbed and quinoa is fluffy.
- If you don't have a grill, use a grill pan or stovetop skillet over medium-high heat for similar results.
- Add chopped fresh mint or basil to the quinoa salad for an extra herbaceous flavor.
- The quinoa salad can be prepared ahead of time and stored in the fridge for up to 2 days.
