Grilled Lemon Herb Chicken with Quinoa and Spinach
A flavorful dish featuring grilled lemon herb chicken served over a bed of quinoa and sautéed spinach, topped with cherry tomatoes and a sprinkle of feta cheese for a refreshing finish.
Grilled Lemon Herb Chicken with Quinoa and Spinach is a dinner recipe ready in about 50 minutes. Each serving has approximately 683 kcal, 51g protein, 68g carbs, 22g fat.
Marinate the chicken breast in olive oil, lemon juice, mixed herbs, and minced garlic for at least 30 minutes.
Preheat the grill to medium-high heat and grill the chicken for 6-7 minutes on each side, or until fully cooked.
Meanwhile, cook quinoa according to package instructions and set aside.
In a pan, sauté spinach in a little olive oil until wilted.
Plate the cooked quinoa, top with sautéed spinach, grilled chicken, and halved cherry tomatoes.
Sprinkle feta cheese on top before serving.