Grilled Herb Chicken with Quinoa

Ingredients

• •4 boneless, skinless chicken breasts (about 1.5 lbs)
• •2 tbsp olive oil
• •2 tbsp fresh lemon juice
• •3 cloves garlic, minced
• •1 tsp dried oregano
• •1 tsp dried thyme
• •1 tsp salt
• •1/2 tsp black pepper
• •1 cup quinoa
• •2 cups chicken broth (or vegetable broth)
• •1/4 cup fresh parsley, chopped
• •1/4 cup cherry tomatoes, halved (optional)
• •2 tbsp feta cheese, crumbled (optional)

Instructions

1. 1

   In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.

2. 2

   Place chicken breasts in a resealable plastic bag or a shallow dish and pour marinade over them. Seal the bag and refrigerate for at least 30 minutes, preferably 1-2 hours.

3. 3

   While chicken marinates, rinse quinoa under cold water in a fine mesh strainer. This helps remove the bitter coating.

4. 4

   In a medium saucepan, bring chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.

5. 5

   Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and stir in parsley and cherry tomatoes, if using. Season with salt.

6. 6

   Preheat the grill to medium-high heat. Remove chicken from marinade and discard the excess marinade.

7. 7

   Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Let it rest for a few minutes before slicing.

8. 8

   Serve the grilled chicken over a bed of herbed quinoa, sprinkled with feta cheese if desired.