Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 6 oz each)
- 1 cup uncooked white or tri-color quinoa
- 2 cups water or low-sodium chicken broth
- 3 tablespoons extra virgin olive oil (divided)
- 2 large lemons (juiced and zested)
- 3 sprigs fresh rosemary (leaves stripped and finely chopped)
- 3 cloves garlic (minced)
- 1 cup cherry tomatoes (halved)
- 1 English cucumber (diced)
- 1/4 cup fresh flat-leaf parsley (chopped)
- 1/2 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Instructions
- Start by preparing the marinade. In a small bowl, whisk together 2 tablespoons of olive oil, the lemon juice, lemon zest, chopped rosemary, minced garlic, salt, and pepper. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about half an inch. Transfer the chicken to a shallow dish or a zip-top bag and pour the marinade over them. Let the chicken marinate at room temperature for 15 to 20 minutes while you prepare the quinoa.
- Rinse the quinoa thoroughly under cold water. Combine the quinoa and water (or broth) in a medium saucepan. Bring the mixture to a boil, then immediately reduce the heat to low and cover. Simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork. While the quinoa cooks, preheat your grill or a heavy grill pan over medium-high heat. Place the chicken on the hot grill and cook for 6 to 7 minutes per side. Ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the grill and let it rest on a cutting board.
- In a large mixing bowl, toss the fluffed quinoa with the halved cherry tomatoes, diced cucumber, fresh parsley, and the remaining tablespoon of olive oil. Season the salad with an extra squeeze of lemon if desired. Slice the grilled chicken breasts into thick strips. To plate, scoop a generous portion of the quinoa salad onto a plate and top it with the sliced lemon rosemary chicken. Garnish with an extra sprig of rosemary for a professional touch and serve immediately.
- Cook Time: 35 minutes