Zesty Lemon-Herb Grilled Chicken with Savory Sun-Dried Tomato Quinoa

Brighten your dinner table with this Zesty Lemon-Herb Grilled Chicken, perfectly complemented by a savory sun-dried tomato quinoa. The grilled chicken, marinated in a refreshing lemon and herb mix, delivers a juicy and flavorful bite that’s hard to resist.

The sun-dried tomato quinoa adds a hearty, nutty texture and bursts of tangy flavor to each serving. Together, this dish creates a vibrant and satisfying meal that’s not only delicious but also packed with nutrients.

Zesty Lemon-Herb Grilled Chicken with Savory Sun-Dried Tomato Quinoa

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 480 calories 22g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• Juice and zest of 2 lemons
• 3 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• Salt and black pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh parsley, chopped

Instructions

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, rosemary, thyme, salt, and pepper to create the marinade.
2. Place chicken breasts in a resealable bag or shallow dish and pour the marinade over the chicken. Seal or cover and refrigerate for at least 30 minutes, or up to overnight.
3. While the chicken marinates, rinse the quinoa under cold water. In a saucepan, bring the vegetable broth to a boil and add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. Stir in the chopped sun-dried tomatoes and parsley into the cooked quinoa. Season with salt and pepper to taste, then set aside to keep warm.
5. Preheat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes per side, or until fully cooked and juices run clear.
6. Let the chicken rest for a few minutes before slicing. Serve the grilled chicken atop a bed of sun-dried tomato quinoa, garnished with additional parsley if desired.

Notes

Tip: Marinate the chicken overnight for maximum flavor absorption.

For extra tenderness, let the chicken marinate for at least 2 hours or overnight. If you’re short on time, a minimum of 30 minutes will still work wonders!

Feel free to substitute quinoa with couscous or farro for a different texture. The sun-dried tomatoes can also be swapped with roasted red peppers if preferred. Store leftovers in an airtight container in the fridge for up to 3 days, and reheat gently to maintain moisture.