🍽️ Grilled Lemon Herb Chicken Plate with Quinoa and Cucumber-Tomato Salad

Serves: 2–4Prep Time: 15 minutes Cook Time: 20–25 minutes Total Time: ~40 minutes

🛒 Ingredients

🐔 For the Grilled Lemon Herb Chicken:

• 2 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 2 tbsp lemon juice

• 1 tbsp lemon zest

• 2 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp paprika

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

🥗 For the Cucumber-Tomato Quinoa Salad:

• 1 cup cooked quinoa (red, white, or tricolor)

• 1 cup diced cucumber

• 1 cup cherry tomatoes, halved

• ¼ cup finely chopped red onion (optional)

• 2 tbsp chopped fresh parsley or mint

🍋 For the Lemon Vinaigrette:

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• ½ tsp honey (optional for balance)

• Salt & black pepper, to taste

🔥 Cooking Instructions

1. Marinate the Chicken:

• In a bowl, whisk together olive oil, lemon juice, zest, garlic, oregano, paprika, salt, and pepper.

• Add chicken breasts and coat evenly.

• Let marinate for at least 20 minutes (or up to 4 hours in the fridge).

2. Cook the Quinoa:

• If not already cooked, rinse ½ cup quinoa and cook in 1 cup water with a pinch of salt.

• Simmer covered for 15 minutes, then fluff and let cool.

3. Grill the Chicken:

• Preheat grill or grill pan to medium-high heat.

• Grill chicken for 6–8 minutes per side, or until fully cooked (internal temp: 165°F).

• Let rest for 5 minutes, then slice if desired.

4. Make the Salad:

• In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, onion (if using), and herbs.

• In a small bowl or jar, whisk together vinaigrette ingredients.

• Pour over salad and toss to coat.

5. Assemble the Plate:

• Place grilled chicken alongside a generous scoop of the salad.

• Add lemon wedges and a drizzle of vinaigrette.

• Garnish with fresh parsley.

🍷 Pair With:

• A glass of chilled Sauvignon Blanc or Citrus-Infused Sparkling Water

• Optional side: Grilled pita bread or hummus dollop