Zesty Mediterranean Lemon Herb Chicken with Quinoa Salad

Ingredients

• 4 pieces chicken breast, boneless, skinless
• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 2 cloves garlic, minced
• 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 cup cherry tomatoes, halved
• 1 cucumber , diced
• 1 cup red onion, finely chopped
• 1 cup feta cheese, crumbled
• 1 cup parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice, freshly squeezed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   In a bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper for the marinade. Mix well.
2. 02
   Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure the chicken is well coated and let it marinate for at least 15 minutes.
3. 03
   While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed.
4. 04
   Fluff the cooked quinoa with a fork and set aside to cool slightly.
5. 05
   Preheat a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and golden brown.
6. 06
   In a large bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and parsley.
7. 07
   Drizzle olive oil and lemon juice over the salad, season with salt and pepper, and toss gently to combine.
8. 08
   Serve the grilled chicken alongside the quinoa salad, garnishing with additional parsley if desired.