Grilled Herb Chicken with Fresh Tomato Quinoa

Savor the flavors of grilled herb-infused chicken paired with fluffy quinoa and blistered cherry tomatoes, creating a high-protein meal rich in taste and nutrition.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by rinsing 1/2 cup of quinoa under cold water using a fine mesh sieve. This helps remove the natural coating called saponin, which can make it taste bitter or soapy. Once rinsed, combine it with 1 cup of water in a small saucepan. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for about 15 minutes until the water is absorbed and the quinoa is fluffy.
2. 2.
   While the quinoa is cooking, prepare the chicken. Pat the 6 oz chicken breast dry with a paper towel to remove excess moisture. This ensures a good sear. Season both sides with salt, pepper, and 1 teaspoon of dried oregano. Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the chicken for about 6-7 minutes on each side or until a meat thermometer reads 165°F. Look for a golden brown crust on both sides. Let it rest for a few minutes before slicing to retain the juices.
3. 3.
   In the same skillet, add the halved cherry tomatoes. Sauté over medium heat for 2-3 minutes until they start to soften and blister. This will enhance their natural sweetness and create a bit of a sauce to complement the quinoa and chicken.
4. 4.
   Once the quinoa is ready, fluff it with a fork and add it directly to the skillet with the tomatoes. Gently toss to combine, absorbing the tomato juices and any leftover oregano and olive oil flavor in the pan.
5. 5.
   Slice the grilled chicken into thin strips and serve on top of the tomato quinoa mixture. This layering allows the juices from the sliced chicken to seep into the quinoa. Enjoy the dish warm. If the quinoa seems dry at any point, a splash of olive oil can help add moisture and richness.