Mediterranean-Inspired Persian Lunch: Grilled Chicken with Herbed Quinoa & Cucumber Salad

Allergens

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Ingredients

• 4 boneless, skinless chicken breasts 1 cup uncooked quinoa 2 cups water or chicken broth 2 tablespoons olive oil, divided 1/4 teaspoon salt, divided 1/4 teaspoon ground black pepper, divided 1 cucumber, thinly sliced 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh mint 1 lemon, zested and juiced Optional: Greek yogurt for serving

Instructions

1. In a large pot, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until tender, about 15 minutes. Fluff with a fork and let cool slightly.
2. Preheat a grill or grill pan to medium high heat. In a small bowl, combine 1 tablespoon olive oil, half the salt, and half the pepper. Rub the mixture onto the chicken breasts.
3. Grill the chicken for 5 7 minutes per side or until cooked through. Remove from heat and let rest for 5 minutes before slicing.
4. In a large bowl, toss together cucumber, cherry tomatoes, red onion, parsley, mint, remaining salt, and pepper. Add lemon zest and juice, then drizzle with the remaining tablespoon of olive oil. Toss to combine.
5. To serve, place a scoop of herbed quinoa on each plate, top with sliced chicken, and spoon cucumber salad alongside. If desired, dollop with Greek yogurt before plating.

Chef’s Insight

The combination of textures and flavors in this dish is what makes it so appealing. Don't be afraid to experiment with different herbs or additional vegetables.

Notes

Serve with a side of Greek yogurt to add creaminess and balance the acidity from the lemon.