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Zesty Lemon Herb Grilled Chicken with Quinoa Delight is a flavorful and nutritious option for health-conscious diners seeking a balanced meal. This dish combines the succulent taste of grilled chicken with the nutty goodness of quinoa, all enhanced by a vibrant lemon herb marinade. Incorporating lean protein and whole grains into your meals not only promotes better health but also keeps your taste buds satisfied. The fresh herbs and citrus elevate this simple dish, making it a delightful choice for lunch or dinner.

Lemon Herb Grilled Chicken with Quinoa

Discover the deliciousness of Zesty Lemon Herb Grilled Chicken with Quinoa Delight, a perfect balance of flavor and nutrition. This dish features juicy grilled chicken marinated in a vibrant lemon-herb mix, served over a bed of fluffy quinoa mixed with fresh veggies. Ideal for a healthy lunch or dinner, it’s packed with lean protein, whole grains, and essential nutrients. Elevate your meals with this quick and satisfying recipe that’s sure to impress anyone at your table.
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Ingredients
  

For the Lemon Herb Grilled Chicken:

4 boneless, skinless chicken breasts

3 tablespoons olive oil

Juice and zest of 2 large lemons

4 cloves garlic, minced

1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

For the Quinoa:

1 cup quinoa, rinsed

2 cups chicken broth (or vegetable broth)

1 red bell pepper, diced

1 small cucumber, diced

1/4 cup red onion, finely chopped

1/4 cup fresh parsley, chopped

Juice of 1 lemon

Salt and pepper to taste

Instructions
 

Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 1 hour, up to overnight for more flavor.

    Cook the Quinoa: In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Fluff quinoa with a fork and let it cool.

      Prepare the Veggies: While the quinoa is cooking, dice the red bell pepper, cucumber, and red onion. Once the quinoa has cooled slightly, mix in the chopped vegetables, fresh parsley, lemon juice, salt, and pepper. Adjust seasoning as needed.

        Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Grill the chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from grill and let rest for a few minutes.

          Serve: Slice the grilled chicken and serve it over a bed of the quinoa salad. Garnish with additional parsley and lemon wedges if desired.

            Prep Time, Total Time, Servings: 20 min | 1 hr 20 min | 4 servings