Zesty Lemon Herb Chicken with Quinoa and Avocado Salsa

Ingredients

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

• 1 cup quinoa, rinsed
• 2 cups water
• 1 teaspoon salt

• 2 medium avocados, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt

1. 01
   In a bowl, combine olive oil, lemon juice, garlic, lemon zest, oregano, thyme, salt, and pepper. Add the chicken breasts and coat well. Let marinate for at least 15 minutes.
2. 02
   While the chicken marinates, rinse the quinoa under cold water. In a pot, bring water to a boil, add quinoa and salt, then reduce heat to low and cover. Cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
3. 03
   Preheat a grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side, or until fully cooked and juices run clear.
4. 04
   In a bowl, combine diced avocados, red onion, cherry tomatoes, cilantro, lime juice, and salt. Toss gently to combine the avocado salsa.
5. 05
   Slice the grilled chicken and serve on a bed of quinoa. Top with avocado salsa.
6. 06
   Garnish with extra cilantro and lime wedges if desired. Serve immediately.