Grilled Lemon-Herb Chicken with Quinoa Salad

1.In a medium bowl, combine 1 tablespoon olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create the marinade.

2.Place chicken breasts in the marinade and coat evenly. Cover and refrigerate for at least 30 minutes, up to 2 hours for best flavor.

3.While the chicken marinates, rinse quinoa thoroughly under cold water to remove bitterness.

4.In a medium saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed.

5.Remove quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork and transfer to a large bowl to cool slightly.

6.Preheat grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.

7.Remove chicken from marinade and grill for 6-7 minutes per side or until internal temperature reaches 165°F (74°C) and juices run clear.

8.While chicken grills, prepare the quinoa salad by adding cherry tomatoes, cucumber, red onion, parsley, and mint to the quinoa bowl.

9.Drizzle salad with 2 tablespoons olive oil and 2 tablespoons lemon juice. Season with salt and pepper to taste. Toss gently to combine.

10.Once chicken is cooked, let it rest for 5 minutes before slicing.

11.Serve grilled lemon-herb chicken breasts sliced over or alongside the quinoa salad for a balanced, high-protein, dairy-free meal.