Grilled Lemon Herb Chicken with Quinoa Salad

 Nancy Leonardo complete healthy and weight-loss-friendly recipe for you:

Grilled Lemon Herb Chicken with Quinoa Salad

Servings: 2

Prep Time: 15 minutes

Cook Time: 20 minutes

Calories per serving: ~400

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Ingredients

For the Chicken:

2 boneless, skinless chicken breasts

2 tbsp olive oil

2 tbsp lemon juice

1 tsp garlic powder

1 tsp dried oregano

Salt and pepper to taste

For the Quinoa Salad:

1/2 cup quinoa (uncooked)

1 cup water

1/2 cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 red onion, finely chopped

2 tbsp chopped parsley or cilantro

1 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

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Instructions

1. Marinate the Chicken:

In a bowl, mix olive oil, lemon juice, garlic powder, oregano, salt, and pepper.

Add chicken and coat well. Marinate for at least 15 minutes (or up to 1 hour in the fridge).

2. Cook Quinoa:

Rinse quinoa in a sieve.

Bring 1 cup water to a boil, add quinoa, cover, and simmer on low for 15 minutes or until fluffy.

Let it cool slightly.

3. Make the Salad:

In a bowl, mix cooled quinoa with cucumber, tomatoes, red onion, and herbs.

Add olive oil, lemon juice, salt, and pepper. Toss well.

4. Grill the Chicken:

Heat a grill or skillet over medium heat.

Cook chicken for 6–7 minutes on each side or until cooked through (internal temp 165°F or 74°C).

Let rest 5 minutes, then slice.

5. Serve:

Plate sliced chicken over a bed of quinoa salad.