Zesty Grilled Lemon Herb Chicken with Quinoa Salad

Looking for a delicious and healthy meal? This Grilled Lemon Herb Chicken with Quinoa Salad is just what you need! It’s packed with flavor, and the best part is that it’s gluten-free, making it perfect for anyone with dietary restrictions. Imagine succulent chicken marinated in zesty lemon and fragrant herbs, grilled to perfection, and served alongside a refreshing quinoa salad.

This dish is perfect for a light lunch or dinner, and it’s also a great option for meal prep throughout the week. The combination of grilled chicken and quinoa creates a satisfying and nutritious plate that the whole family will love!

Healthy and Flavorful Grilled Lemon Herb Chicken with Quinoa Salad

The Grilled Lemon Herb Chicken is marinated in a vibrant blend of lemon juice, garlic, and fresh herbs, resulting in tender and juicy meat with a bright, citrusy taste. Paired with a quinoa salad featuring crunchy vegetables and a light dressing, this meal is both hearty and refreshing.

Ingredients

4 boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
Salt and pepper to taste
1 cup quinoa, rinsed
2 cups water or chicken broth
1 cucumber, diced
1 bell pepper, diced
1/2 red onion, finely chopped
1/4 cup fresh parsley, chopped
For dressing: 2 tablespoons olive oil, 1 tablespoon lemon juice, salt and pepper to taste

Instructions

Marinate Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Cook Quinoa: In a saucepan, combine quinoa and water (or chicken broth). Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
Grill Chicken: Preheat the grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side, or until cooked through and juices run clear. Remove from grill and let rest for a few minutes.
Prepare Salad: In a large bowl, combine cooked quinoa, diced cucumber, bell pepper, red onion, and parsley. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper for the dressing, then pour over the quinoa salad and mix well.
Serve: Slice grilled chicken and serve on a bed of quinoa salad. Enjoy your gluten-free meal!