Grilled Lemon Herb Chicken with Quinoa and Spinach Salad
A wholesome and delicious grilled chicken breast served on a bed of quinoa and fresh spinach, drizzled with a zesty lemon dressing and topped with cherry tomatoes for a refreshing bite.
Grilled Lemon Herb Chicken with Quinoa and Spinach Salad is a lunch recipe ready in about 35 minutes. Each serving has approximately 684 kcal, 52g protein, 69g carbs, 23g fat.
In a bowl, mix olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create a marinade.
Add chicken breast to the marinade and let it sit for at least 30 minutes.
Preheat a grill or grill pan over medium-high heat.
Grill the chicken for about 6-7 minutes on each side or until fully cooked.
In a large bowl, combine cooked quinoa, fresh spinach, and halved cherry tomatoes.
Slice the grilled chicken and place it on top of the quinoa salad.
Drizzle any remaining marinade over the dish and serve immediately.