Ingredients:

  • 4 large chicken breasts (about 1.5 lbs / 680 g)
  • 4 tablespoons olive oil (60 ml)
  • 2 lemons (zest and juice)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (5 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2.5 g)
  • 1 cup quinoa (170 g), rinsed
  • 2 cups water or low-sodium vegetable broth (480 ml)
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • ½ red onion, finely chopped
  • ½ cup cherry tomatoes, halved
  • ¼ cup fresh parsley, chopped
  • 3 tablespoons lemon juice (45 ml)
  • 1 tablespoon olive oil (15 ml)
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
  2. Place chicken breasts in a resealable bag or dish; pour marinade over and let it marinate for at least 15 minutes.
  3. In a saucepan, add rinsed quinoa and water or broth. Bring to a boil, cover, reduce heat, and simmer for about 15 minutes.
  4. In a large mixing bowl, combine diced red bell pepper, cucumber, red onion, cherry tomatoes, and parsley.
  5. Once quinoa is cooked and cooled, add it to the salad mixture.
  6. Drizzle lemon juice and olive oil over the salad; season with salt and pepper. Toss to combine.
  7. Preheat grill to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes on each side.
  8. Let the chicken rest for a few minutes before slicing.
  9. Plate sliced grilled chicken on top of the quinoa salad and enjoy!