Zesty Lemon Herb Grilled Chicken with Quinoa Salad

1.In a small bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper to create a marinade.

2.Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

3.While the chicken is marinating, rinse the quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

4.In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and balsamic vinegar. Toss gently to combine and set aside.

5.Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.

6.Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.

7.Serve the grilled chicken slices over a bed of the quinoa salad.