Grilled Lemon Herb Chicken with Quinoa Salad and Grilled Asparagus
Enjoy a delicious and healthful meal with grilled lemon herb chicken, quinoa salad, and perfectly grilled asparagus. This dish balances flavors and textures, perfect for family dinners or barbecues.
Ingredients
For the Chicken
- 4 pieces Chicken breasts Boneless, skinless
- 1 medium Lemon, juiced For marinade
- 2 tablespoons Olive oil For marinade and grilling
- 1 teaspoon Herbs (such as rosemary, thyme, or parsley) Chopped for marinade
- Salt to taste Salt
- Pepper to taste Pepper
For the Quinoa Salad
- 1 cup Quinoa Rinsed and cooked
- 1 cup Cherry tomatoes, halved
For the Grilled Asparagus
- 1 bunch Asparagus Trimmed
Instructions
Marinating the Chicken
- Marinate the chicken breasts in olive oil, lemon juice, and herbs for at least 30 minutes.
Grilling
- Grill the chicken until cooked through, about 6-7 minutes per side.
- Cook quinoa according to package instructions and let it cool.
- Toss asparagus with olive oil, salt, and grill until tender.
Preparing the Quinoa Salad
- In a bowl, mix cooked quinoa with halved cherry tomatoes, olive oil, salt, and pepper.
Serving
- Serve grilled chicken alongside quinoa salad and grilled asparagus.
- Arrange a wedge of lemon on the side for an extra splash of freshness.
Notes
To store leftovers, refrigerate the chicken, quinoa salad, and asparagus in airtight containers. They will stay fresh for up to 3 days in the refrigerator. For longer storage, freeze the chicken separately to maintain its texture. Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165°F.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 300mgFiber: 5gSugar: 6g