Zesty Lemon Herb Chicken with Mediterranean Quinoa Salad

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup quinoa, rinse under cold water
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup kalamata olives, pitted and halved
• 1 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper to create a marinade.
2. 02
   Place the chicken breasts in a ziplock bag or shallow dish and pour the marinade over them. Ensure the chicken is well-coated. Let it marinate for at least 15 minutes.
3. 03
   While the chicken is marinating, rinse the quinoa under cold water and cook it with 2 cups of water following package instructions, usually about 15 minutes, until fluffy.
4. 04
   Preheat a grill pan or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side until fully cooked and golden brown.
5. 05
   In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, kalamata olives, feta cheese, and parsley.
6. 06
   Drizzle the salad with olive oil and red wine vinegar. Season with salt and pepper, then toss everything together until well combined.
7. 07
   Serve the grilled lemon herb chicken alongside the Mediterranean quinoa salad. Garnish with extra parsley if desired.