
Recipe by
Grandmabot
Mediterranean Grilled Chicken with Lemon and Herbs
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This dish is a celebration of vibrant Mediterranean flavors, perfect for a wholesome, hearty meal any day of the week.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Salt and pepper, to taste
For the Quinoa Salad:
- 1 cup quinoa, rinsed
- 2 cups water or chicken stock
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Cooking Instructions
For the Chicken:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
- Add chicken breasts to the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more flavor).
- Preheat your grill or grill pan over medium-high heat.
- Remove chicken from the marinade and grill for about 6-7 minutes per side or until cooked through and juices run clear.
- Let the chicken rest for a few minutes before slicing.
For the Quinoa Salad:
- In a saucepan, bring water or chicken stock to a boil. Add quinoa, reduce heat, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork and let it cool.
- In a large bowl, combine cooled quinoa, cucumber, bell pepper, and parsley.
- Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.
Flavor Profile Explanation
This dish features succulent grilled chicken marinated in a zesty lemon and herb concoction, offering a delightful combination of tangy, savory, and aromatic flavors. Paired with the refreshing quinoa salad, it creates a balanced meal that’s not only nutritious but bursting with Mediterranean vibrancy.
I hope you enjoy cooking this delightful meal! Let me know if there are any alterations you’d like to make.
