Lemon Herb Chicken with Quinoa Salad

Name: Lemon Herb Chicken with Quinoa Salad
Cook time: 20 min
Yield: 4 servings
Ingredients: 30 ml lemon juice divided; 30 ml olive oil divided; 3 cloves garlic cloves minced; 2 g dried oregano; 6 g fine salt divided; 2 g black pepper freshly ground; 2 g lemon zest finely grated; 680 g boneless skinless chicken breasts trimmed; 200 g dry quinoa rinsed; 480 ml water; 2 g fine salt divided; 200 g cucumber diced; 200 g cherry tomatoes halved; 20 g flat-leaf parsley chopped; 30 g scallions thinly sliced; 80 g feta cheese crumbled; 15 ml lemon juice divided; 15 ml olive oil divided; 2 g fine salt divided; 10 g honey

A weeknight main built around quick-marinated chicken and a lemony quinoa salad. The chicken is grilled or seared until juicy, then served with quinoa tossed with cucumber, tomatoes, parsley, scallion, feta, and a simple lemon-olive oil dressing.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

30 ml lemon juice divided
30 ml olive oil divided
3 cloves garlic cloves minced
2 g dried oregano
6 g fine salt divided
2 g black pepper freshly ground
2 g lemon zest finely grated
680 g boneless skinless chicken breasts trimmed
200 g dry quinoa rinsed
480 ml water
2 g fine salt divided
200 g cucumber diced
200 g cherry tomatoes halved
20 g flat-leaf parsley chopped
30 g scallions thinly sliced
80 g feta cheese crumbled
15 ml lemon juice divided
15 ml olive oil divided
2 g fine salt divided
10 g honey

Instructions

In a large bowl, combine 30 ml lemon juice, 30 ml olive oil, garlic, oregano, 6 g salt, black pepper, and lemon zest. Add the chicken and turn to coat. Let stand while you start the quinoa. Chicken is evenly coated and resting in marinade; bowl has little free liquid left.
Combine the quinoa, water, and 2 g salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce to low, and simmer until the water is absorbed, about 15 minutes. Remove from the heat and let stand covered for 5 minutes. Quinoa grains are tender, translucent, and the germ has spiraled out; no liquid remains in the pan.
While the quinoa cooks, mix cucumber, tomatoes, parsley, scallions, feta, remaining 15 ml lemon juice, remaining 15 ml olive oil, remaining 2 g salt, and honey if using in a bowl. Fluff the quinoa and fold it into the salad. If needed, add a small splash of water to loosen the texture. Salad is glossy, lightly dressed, and evenly mixed without excess liquid.
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer and cook until browned and the thickest part reaches 74 C, about 5 to 6 minutes per side depending on thickness. Rest the chicken for 5 minutes, then slice. Chicken is browned outside, opaque through the center, and reads 74 C at the thickest point; juices run clear after resting.
Serve the quinoa salad on plates or in bowls and top with the sliced chicken. Spoon any resting juices over the top. Chicken is sliced and hot, salad is dressed and spoonable, and the dish is ready to serve.