Prep Time: 30-45 mins | Cook Time: 40 mins | Serving Size: 4
Light, fresh, and full flavor, this Grilled Lemon Herb Chicken with Quinoa Salad makes the perfect warm-weather meal. The zesty lemon and herb-marinated chicken pairs beautifully with a quinoa salad tossed with roasted asparagus and fresh herbs. Serve it with a glass of Etude Grace Benoist Ranch Pinot Gris—its bright citrus notes and crisp, is the right wine to enjoy with a delicious meal like this one.
For the Lemon Herb Chicken You'll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh parsley
For the Asparagus and Quinoa Salad You'll Need:
- 1 cup quinoa, rinsed
- 2 cups water or chicken broth
- 1 bunch asparagus, trimmed and cut into bite-sized pieces
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Zest of 1 lemon
- Juice of 1 lemon
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh mint
- 1/4 cup crumbled feta cheese (optional)
Directions for the Lemon Herb Chicken:
1. Season the chicken breasts with salt and black pepper on both sides.
2. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped thyme, and chopped parsley.
3. Place the chicken breasts in a shallow dish or resealable plastic bag. Pour the lemon herb marinade over the chicken, making sure it's evenly coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
4. Preheat your grill or grill pan over medium-high heat. Remove the chicken breasts from the marinade and discard any excess marinade.
5. Grill the chicken breasts for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from the grill and let them rest for a few minutes before slicing.
Directions for the Asparagus and Quinoa Salad:
1. In a medium saucepan, bring the water or chicken broth to a boil. Add the quinoa and reduce the heat to low. Cover and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool slightly.
2. While the quinoa is cooking, preheat your oven to 400°F.
3. On a baking sheet, toss the asparagus with olive oil, salt, black pepper, and lemon zest. Roast in the preheated oven for 10-12 minutes, or until tender but still crisp.
4. In a large mixing bowl, combine the cooked quinoa, roasted asparagus, chopped fresh basil, chopped fresh mint, and crumbled feta cheese (if using). Squeeze the lemon juice over the salad and toss gently to combine.
