Description
Bright, zesty lemon chicken marinated for maximum flavor, perfectly balanced with fluffy quinoa and sweet cherry tomatoes. This light summer dish is quick to prep.
Ingredients
- Boneless, skinless chicken breasts (4 medium breasts)
- Fresh lemon juice (1/4 cup)
- Extra virgin olive oil (3 tablespoons, divided)
- Cooked quinoa (2 cups)
- Cherry tomatoes, halved (1 cup)
- English cucumber, diced (1 cup)
- Fresh basil, finely chopped (1/4 cup)
- Kosher salt and freshly ground black pepper (To taste)
Instructions
- Step 1: In a shallow dish, combine the chicken breasts with 2 tablespoons of the olive oil, the fresh lemon juice, and a generous pinch of salt and pepper. Allow the chicken to marinate for at least 15 minutes while you prepare the remaining components.
- Step 2: Prepare the quinoa according to package directions, typically by boiling 1 cup of dry quinoa with 2 cups of water or broth. Once cooked, fluff with a fork and set aside to cool slightly.
- Step 3: Preheat your grill or grill pan to medium-high heat. Grill the marinated chicken breasts for 5-7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Remove the chicken from the heat and let rest for 5 minutes.
- Step 4: While the chicken rests, prepare the summer relish/salad by gently tossing the halved cherry tomatoes, diced cucumber, fresh basil, and the remaining 1 tablespoon of olive oil in a medium bowl. Season the relish lightly with salt and pepper.
- Step 5: To plate, spoon the fluffed quinoa onto the plates, slice the rested chicken breasts crosswise, and place them on top of the quinoa. Finish by spooning the fresh tomato and cucumber relish generously over the chicken.
Notes
- For maximum crunch and flavor, store the cooked chicken and quinoa separately from the fresh tomato-cucumber relish, which is best kept in an airtight container for up to 2 days.
- If you need to reheat leftovers, slice the chicken first and gently warm it in a skillet with a splash of water or broth over low heat to prevent drying out; the relish must be served cold.
- Boost the Mediterranean flair by crumbling a tablespoon of feta cheese or adding cubed avocado to the relish mixture right before serving for extra creaminess and tang.
- To ensure exceptionally tender chicken that cooks evenly, lightly pound the thicker end of the chicken breasts before marinating so they achieve uniform thickness, guaranteeing a quick and consistent cook on the grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 oz grilled lean protein served over mixed greens and grain
- Calories: 420
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3.0g
- Trans Fat: 0g
- Protein: 5g