Grilled Herb Chicken with Tomato-Feta Quinoa

Savor a high-protein meal featuring grilled chicken seasoned with olive oil and herbs, layered over a fluffy quinoa salad with juicy tomatoes and tangy feta.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Preheat your grill or a grill pan to medium-high heat. Brush the chicken breast with olive oil and season generously with salt and pepper. Grilling adds a smoky flavor, so ensure your grill is hot before placing the chicken on it. Cook the chicken for about 6-8 minutes on each side until the internal temperature reaches 165°F and the outside has nice grill marks. If desired, cover loosely with foil and let it rest for 5 minutes to ensure juices redistribute.
2. 2.
   While the chicken is grilling, prepare the quinoa. If not already cooked, rinse 1/3 cup of dry quinoa thoroughly under cold water to remove any bitterness. Cook according to package instructions until the quinoa is tender and fluffy. This usually takes about 15 minutes. If using pre-cooked quinoa, simply fluff it with a fork to separate the grains.
3. 3.
   In a medium bowl, combine the cooked quinoa with the halved cherry tomatoes and crumbled feta cheese. Gently toss everything together. The warmth from the quinoa will slightly soften the tomatoes and meld the flavors with the feta, adding a creamy contrast to the texture.
4. 4.
   Once the chicken has rested, slice it thinly against the grain to keep it tender. Arrange the sliced chicken over your quinoa mixture. The combination of lean protein and high-fiber quinoa makes this dish hearty and satisfying.
5. 5.
   Drizzle the remaining olive oil over the top before serving. If you desire more seasoning, add a squeeze of lemon or a sprinkle of fresh herbs like parsley or basil for extra flavor. If the dish seems too dry, you can add a splash more olive oil or a bit of warm water to make it just right. Enjoy your high-protein meal!