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Zesty Lemon Herb Grilled Chicken with Quinoa Delight is a vibrant and nutritious dish that perfectly balances flavor and health. This recipe features juicy, marinated chicken grilled to perfection and served alongside a colorful quinoa salad packed with fresh vegetables. The zesty lemon and aromatic herbs not only enhance the taste but also contribute to the overall health benefits of the dish. Perfect for a weeknight dinner or a weekend gathering, this meal is easy to prepare, making it a favorite choice for both experienced cooks and beginners alike.

Lemon Herb Grilled Chicken with Quinoa

Discover the deliciousness of Zesty Lemon Herb Grilled Chicken with Quinoa Delight, a nutritious dish that's perfect for any occasion! Juicy, marinated chicken is grilled to perfection and served with a vibrant quinoa salad filled with fresh veggies. Packed with flavor and healthy ingredients like protein-rich chicken, fiber-filled quinoa, and fresh herbs, this easy recipe is a must-try for a satisfying weeknight dinner or a festive gathering with friends. Enjoy a meal that's as fun to make as it is to eat!
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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 under cold water

2 cups chicken broth (or vegetable broth for a vegetarian option)

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 mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, fresh thyme, fresh rosemary, salt, and pepper until well combined. Place the chicken breasts into a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for a minimum of 1 hour, ideally up to overnight for enhanced flavor infusion.

    Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and allow it to simmer gently for about 15 minutes, or until all the liquid has been absorbed. Fluff the quinoa with a fork and let it cool to room temperature.

      Prepare the Vegetables: While the quinoa cooks, dice the red bell pepper, cucumber, and red onion into small, bite-sized pieces. Once the quinoa has cooled slightly, transfer it to a large mixing bowl. Add the diced vegetables along with the chopped parsley, lemon juice, salt, and pepper. Gently toss the mixture until everything is evenly distributed. Adjust the seasoning according to your taste.

        Grill the Chicken: Preheat your grill to medium-high heat. Take the marinated chicken out of the refrigerator and discard any remaining marinade. Place the chicken breasts on the grill and cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing.

          Serve: Slice the grilled chicken into strips and serve it atop a generous bed of the quinoa salad. For an added touch, garnish with extra parsley and fresh lemon wedges for a burst of color and flavor.

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

              - Presentation Tips: Arrange the quinoa on a large serving platter, fan the sliced chicken on top, and sprinkle additional parsley and lemon wedges around the plate for a vibrant and inviting presentation.