Lemon Herb Grilled Chicken with Quinoa Salad
A light and flavorful dish featuring grilled lemon herb chicken paired with a refreshing quinoa salad packed with fresh vegetables.
15 min
Prep
25 min
Cook
4
Serves
420
Calories
Macros · per serving
38g protein
36g carbs
15g fat
Ingredients
For 4 servings
- 4 chicken breast
- 1 lemon
- 2 tablespoon olive oil
- 2 clove garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cup water
- 1 cup cherry tomatoes
- 1 cucumber
- 0.5 red onion
- 0.25 cup parsley
- 0.25 cup feta cheese
- 2 tablespoon red wine vinegar
Instructions
- 1
Juice the lemon and mince the garlic. Combine lemon juice, 1 tablespoon olive oil, minced garlic, oregano, thyme, salt, and black pepper in a bowl.
- 2
Pound chicken breasts to even thickness. Marinate in lemon herb mixture for at least 10 minutes.
- 3
Rinse quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Fluff with a fork and let cool.
- 4
Preheat grill or grill pan over medium-high heat. Brush with 1 tablespoon olive oil.
- 5
Grill chicken for 6-7 minutes per side or until internal temperature reaches 165°F. Remove and let rest for 5 minutes.
- 6
Dice cucumber, halve cherry tomatoes, and finely chop red onion and parsley.
- 7
In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese. Drizzle with red wine vinegar and toss to combine.
- 8
Serve grilled chicken alongside quinoa salad.
Cook it this week.
NeatEat plans Lemon Herb Grilled Chicken with Quinoa Salad — and the rest of your week — around your budget, groceries included.