Ingredients
Method
- In a medium bowl, whisk together 3 tablespoons of olive oil, minced garlic, chopped rosemary, thyme, lemon zest, lemon juice, honey, salt, and pepper. Add the chicken breasts and turn them to coat completely. Cover the bowl and marinate in the refrigerator for at least 30 minutes.
- While the chicken marinates, rinse the quinoa thoroughly under cold water. Add it to a medium saucepan with 1 ¾ cups of water or broth. Bring to a boil, then immediately reduce heat to low, cover, and simmer for about 15 minutes. Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork and spread on a baking sheet to cool quickly.
- In a small bowl or lidded jar, combine ¼ cup olive oil, 3 tablespoons of lemon juice, Dijon mustard, and minced shallot. Whisk vigorously or shake until the dressing emulsifies and looks slightly creamy. Season with a pinch of salt and pepper.
- Preheat your grill or a grill pan over medium-high heat. Ensure grates are clean and lightly oiled. Remove chicken from the marinade, letting excess drip off. Grill for 6-8 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C) and grill marks appear.
- In a large mixing bowl, combine the cooled, fluffed quinoa, diced cucumber, halved cherry tomatoes, red onion, parsley, and pomegranate seeds (if using). Pour about two-thirds of the lemon vinaigrette over the salad and toss gently to combine.
- Once the chicken has rested, slice it against the grain into ½-inch strips. Divide the quinoa salad among plates or bowls, top with the sliced grilled chicken, and drizzle with the remaining vinaigrette. Sprinkle with crumbled feta cheese for added creaminess.
Nutrition
Notes
Ingredient Swap: I've found that using chicken thighs instead of breasts gives a wonderfully juicy result, especially if you're worried about overcooking.
Just adjust the grilling time slightly, usually an