Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 2 tablespoons fresh herbs, chopped (such as rosemary, thyme, parsley, oregano)
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (190g) quinoa, rinsed
  • 2 cups (475ml) chicken or vegetable broth
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/4 cup (35g) red onion, finely chopped
  • 1/4 cup (40g) crumbled feta cheese (optional)
  • 1/4 cup (30g) Kalamata olives, pitted and halved
  • 2 tablespoons fresh parsley, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions:

  1. Combine olive oil, lemon juice, garlic, herbs, lemon zest, salt, and pepper in a bowl. Place chicken in a zip-top bag or dish and pour marinade over it. Refrigerate for at least 30 minutes (or up to 4 hours).
  2. Rinse quinoa thoroughly. Combine quinoa and broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Fluff with a fork.
  3. While quinoa is cooking, combine cherry tomatoes, cucumber, red onion, feta cheese (if using), olives, and parsley in a large bowl.
  4. Whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl.
  5. Preheat grill to medium-high heat. Remove chicken from marinade (discard the marinade). Grill chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
  6. Add cooked quinoa to the vegetable mixture. Pour vinaigrette over the salad and toss gently to combine.
  7. Place grilled chicken on top of the quinoa salad and serve immediately.