ADVERTISEMENT
Introduction:
There's something deeply satisfying about a dish that's both clean in flavor and in presentation. "Love it When It’s Spotless" is more than just a nod to a sparkling kitchen—it's a philosophy of eating light, fresh, and wholesome meals that leave you feeling good afterward. This Lemon Herb Chicken with Quinoa Salad is a perfect representation of that: bright, zesty, and nourishing. With minimal prep and a focus on fresh ingredients, it’s ideal for weeknights, meal prep, or a casual dinner party.
Ingredients:
For the Lemon Herb Chicken:
2 boneless, skinless chicken breasts
2 tablespoons olive oil
Juice and zest of 1 lemon
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon thyme
Salt and pepper, to taste
For the Quinoa Salad:
1 cup quinoa, rinsed
2 cups water or vegetable broth
1 cucumber, diced
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
¼ cup chopped fresh parsley
Juice of ½ lemon
1 tablespoon olive oil
Salt and pepper, to taste
Preparation:
Marinate the Chicken:
In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes (or up to overnight in the fridge).
Cook the Quinoa:
In a saucepan, bring 2 cups of water or broth to a boil. Add the rinsed quinoa, reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Let it cool.
Grill the Chicken:
Heat a grill pan or skillet over medium heat. Cook the marinated chicken breasts for 5–6 minutes per side, or until fully cooked through and nicely charred. Let rest, then slice thinly.
Make the Salad:
In a large bowl, mix the cooled quinoa with cucumber, cherry tomatoes, red onion, parsley, lemon juice, and olive oil. Season with salt and pepper.
Assemble:
Top the quinoa salad with the sliced chicken. Optionally garnish with lemon wedges or extra herbs.
Serving and Storage Tips:
Serve this dish slightly warm or chilled—it works well both ways.
Store leftovers in an airtight container for up to 3 days in the fridge.
Great for meal prep: pack individual portions with the chicken and salad in containers.
Variant:
ADVERTISEMENT
