Lemon Herb Grilled Chicken with Quinoa Salad

A flavorful gluten-free main dish featuring juicy lemon herb marinated chicken breast served alongside a refreshing quinoa salad packed with fresh vegetables and herbs.

Steps

1. In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breast and marinate for at least 15 minutes. 2. Rinse quinoa under cold water. In a small pot, bring water to a boil, add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. 3. While quinoa cooks, heat a grill pan or skillet over medium heat. Cook chicken for 6-7 minutes per side or until fully cooked and juices run clear. 4. Fluff cooked quinoa with a fork. Mix in cherry tomatoes, cucumber, parsley, olive oil, and salt. 5. Plate the grilled chicken alongside the quinoa salad and serve immediately.

1 boneless, skinless chicken breast (about 150g) 1 tablespoon olive oil 1 teaspoon lemon zest 1 tablespoon lemon juice 1 garlic clove, minced 1/2 teaspoon dried oregano Salt and pepper to taste 1/4 cup quinoa 1/2 cup water 5 cherry tomatoes, halved 2 tablespoons chopped cucumber 1 tablespoon chopped fresh parsley 1 teaspoon olive oil (for salad) Salt to taste