Spring Herb Grilled Chicken and Quinoa Salad Bowl

Instructions

1. 1

   In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon chopped parsley, 1 tablespoon chopped basil, 1 tablespoon chopped dill, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 1 tablespoon fresh basil, chopped and 2/4 teaspoon black pepper.

2. 2

   Place 1 lb chicken breasts in a resealable bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 30 minutes.

3. 3

   While the chicken marinates, rinse 1 cup quinoa under cold water. In a medium saucepan, combine the rinsed quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

4. 4

   Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F.

5. 5

   Once cooked, let the chicken rest for 5 minutes before slicing it into strips.

6. 6

   In a large bowl, combine the cooked quinoa, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/2 finely chopped red onion, and 1/4 cup crumbled feta cheese. Drizzle with 1/4 cup balsamic vinaigrette and toss to combine.

7. 7

   Divide the quinoa salad among 4 bowls and top with sliced grilled chicken.