Description
Delight your guests with this vibrant and flavorful grilled lemon herb chicken paired with a refreshing quinoa salad and grilled asparagus.
Ingredients
Scale
- 4 pieces Grilled lemon herb chicken
- 2 cups Quinoa salad with cherry tomatoes
- 1 bunch Asparagus, trimmed
- 2 cloves Garlic, minced
- 3 tablespoons Olive oil
- 1/4 cup Fresh parsley, chopped
- 1/4 cup Fresh mint, chopped
- 1 tablespoon Lemon juice
- Salt & pepper to taste
Instructions
- Preheat the grill: Set it to medium-high heat.
- Marinate the chicken: Combine olive oil, lemon juice, garlic, salt, and pepper in a bowl, then rub on the chicken and marinate for at least 30 minutes.
- Grill the chicken: Cook the marinated chicken on the grill for 6 to 7 minutes on each side until it reaches 165°F (75°C).
- Prepare the quinoa salad: In a bowl, mix cooked quinoa, halved cherry tomatoes, parsley, mint, olive oil, salt, and pepper.
- Grill the asparagus: Toss trimmed asparagus on the grill for 4 to 5 minutes until tender and charred.
- Serve it all together: Arrange chicken, quinoa salad, and asparagus on a plate, garnished with additional herbs or a lemon wedge.
Notes
Let flavors meld in the quinoa salad for a few hours before serving. You can also bake chicken at 400°F (200°C) for 25-30 minutes if grilling isn’t an option.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg