Delicious Mediterranean Diet Dinner: Grilled Lemon Herb Chicken with Quinoa Salad

Ingredients

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 2 lemons (juiced and zested)
• 4 cloves garlic (minced)
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup quinoa (rinsed and drained)
• 2 cups vegetable broth
• 1 cucumber (diced)
• 1 cup cherry tomatoes (halved)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh parsley (chopped)
• Feta cheese (optional, for topping)

Instructions

1. In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper to create a marinade for the chicken.
2. Place the chicken breasts in a resealable bag or a shallow dish, pour the marinade over them, and let them marinate in the refrigerator for at least 30 minutes.
3. While the chicken is marinating, rinse the quinoa under cold water and then combine it with vegetable broth in a medium saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. Once the quinoa is cooked, remove it from heat and let it sit covered for 5 minutes before fluffing it with a fork. Stir in the diced cucumber, halved cherry tomatoes, red onion, and chopped parsley for a refreshing salad.
5. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until the internal temperature reaches 165°F and the chicken is cooked through.
6. To serve, plate the quinoa salad and top with the grilled chicken. If desired, crumble feta cheese over the top for an extra burst of flavor.