Grilled Chicken with Quinoa

Ingredients:

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or chicken broth (for extra flavor)
• Salt to taste
• 1 tablespoon olive oil (optional)
• Fresh herbs for garnish (like parsley or cilantro), optional

Instructions:

Marinate the Chicken:

• In a bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
• Add the chicken breasts to the marinade and coat them evenly.
• Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the fridge for maximum flavor.

Cook the Quinoa:

• Rinse the quinoa under cold water to remove its natural bitterness.
• In a medium saucepan, combine the quinoa and water (or chicken broth for extra flavor). Add a pinch of salt.
• Bring it to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is tender.
• Once cooked, fluff the quinoa with a fork and stir in the olive oil, if desired. You can also add fresh herbs like parsley or cilantro for extra flavor.

Grill the Chicken:

• Preheat your grill or grill pan to medium-high heat. If you're using a grill pan, lightly oil it to prevent sticking.
• Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
• Remove the chicken from the grill and let it rest for a few minutes before slicing.

Optional Add-Ins:

• Veggies: You can add sautéed vegetables like zucchini, bell peppers, or spinach to the quinoa for extra nutrition.
• Lemon Zest: Add some lemon zest to the quinoa for an extra citrusy punch.
• Feta or Avocado: Crumbled feta cheese or sliced avocado make a great topping for added richness.