Ingredients:

  • 4 boneless, skinless chicken breasts (680g)
  • 1/4 cup olive oil (60ml)
  • Zest and juice of 2 lemons
  • 3 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste
  • 1 cup quinoa (170g), rinsed
  • 2 cups water (480ml)
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • Juice of 1 lemon
  • Salt and pepper to taste

Instructions:

  1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Add chicken breasts and coat evenly. Cover and marinate in the refrigerator for 30 minutes.
  2. In a medium saucepan, bring water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
  3. In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, lemon juice, salt, and pepper. Add cooled quinoa and mix well.
  4. Preheat grill to medium-high. Remove chicken from marinade and discard marinade. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C).
  5. Slice grilled chicken and serve it on a bed of quinoa salad.