Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680g)
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon (15g) fresh thyme, chopped
  • 1 tablespoon (15g) fresh rosemary, chopped
  • Salt and pepper to taste
  • 1 cup (170g) quinoa, rinsed
  • 2 cups (480ml) vegetable broth (or water)
  • 1 cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) olive oil
  • 2 tablespoons (30ml) red wine vinegar
  • Salt and pepper to taste

Instructions:

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, thyme, rosemary, salt, and pepper. Add chicken breasts, ensuring they are fully coated. Cover and refrigerate for 30 minutes.
  2. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes.
  3. Preheat the grill (or grill pan) over medium heat. Grill marinated chicken for 6-7 minutes on each side until internal temperature reaches 165°F (75°C) and juices run clear. Remove from the grill and let rest for 5 minutes before slicing.
  4. Fluff quinoa with a fork and transfer to a large mixing bowl. Add diced cucumber, cherry tomatoes, parsley, olive oil, vinegar, salt, and pepper. Mix well.
  5. Plate sliced chicken alongside the quinoa salad and garnish with additional herbs if desired.