Description
A bright, fresh bowl featuring juicy lemon herb grilled chicken over nutty quinoa with crisp cucumber and sweet cherry tomatoes.
Ingredients
Scale
- 2 chicken breasts
- 1 cup quinoa
- 2 cups chicken broth or water
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cherry tomatoes (halved)
- 1 cucumber (diced)
- Fresh herbs (like parsley or cilantro) for garnish
Instructions
- Preheat the grill to medium-high heat. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper. Marinade chicken for at least 30 minutes.
- Rinse quinoa under cold water. In a pot, combine quinoa and broth/water, add a pinch of salt, bring to a boil, then reduce and simmer covered for about 15 minutes.
- Grill marinated chicken for 6-7 minutes per side until cooked through. Let it rest before slicing.
- In a bowl, mix cooked quinoa, cherry tomatoes, and cucumber. Place sliced chicken on top, garnish with herbs and olive oil or lemon.
Notes
Serve warm or at room temperature, and combine ingredients just before serving for the best texture.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 630
- Sugar: 4g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 6.5g
- Protein: 43g
- Cholesterol: 75mg