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Prepare the chicken marinade: In a medium bowl, combine the lemon zest, lemon juice, 2 tablespoons olive oil, chopped rosemary, chopped thyme, minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk well to combine.

Add the pasture-raised chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld. (This is passive time).

While the chicken marinates, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and organic vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the quinoa cooks, prepare the salad vegetables. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.

Preheat a grill or a large skillet over medium-high heat. Lightly oil the cooking surface.

Remove chicken from marinade, discarding any excess marinade. Grill or pan-sear the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of the chicken breasts.

While the chicken cooks, assemble the quinoa salad. In a large bowl, combine the fluffed quinoa, diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, chopped parsley, and crumbled feta cheese.

For the salad dressing, whisk together 3 tablespoons olive oil, the juice of 1/2 lemon, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Pour over the quinoa salad and toss gently to combine.

Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing. This helps keep the chicken juicy.

Slice the lemon herb chicken against the grain and serve immediately alongside the Mediterranean quinoa salad.


Prepare the chicken marinade: In a medium bowl, combine the lemon zest, lemon juice, 2 tablespoons olive oil, chopped rosemary, chopped thyme, minced garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Whisk well to combine.

Add the pasture-raised chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld. (This is passive time).

While the chicken marinates, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and organic vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

While the quinoa cooks, prepare the salad vegetables. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, and halve the pitted Kalamata olives. Chop the fresh parsley.

Preheat a grill or a large skillet over medium-high heat. Lightly oil the cooking surface.

Remove chicken from marinade, discarding any excess marinade. Grill or pan-sear the chicken for 6-8 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C). The exact time will depend on the thickness of the chicken breasts.

While the chicken cooks, assemble the quinoa salad. In a large bowl, combine the fluffed quinoa, diced cucumber, halved cherry tomatoes, diced red onion, halved Kalamata olives, chopped parsley, and crumbled feta cheese.

For the salad dressing, whisk together 3 tablespoons olive oil, the juice of 1/2 lemon, 1/4 teaspoon sea salt, and 1/8 teaspoon black pepper. Pour over the quinoa salad and toss gently to combine.

Once cooked, remove the chicken from the heat and let it rest for 5 minutes before slicing. This helps keep the chicken juicy.

Slice the lemon herb chicken against the grain and serve immediately alongside the Mediterranean quinoa salad.
