Mediterranean Grilled Lemon Herb Chicken with Greek Salad and Quinoa Pilaf for Paleo Diet

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 bone
• in, skin
• on chicken thighs 4 cloves garlic, minced 1/4 cup olive oil Zest and juice of 2 lemons 2 tbsp chopped fresh oregano 2 tbsp chopped fresh parsley Salt and pepper, to taste 3 cups cooked quinoa 1 cucumber, diced 1 pint cherry tomatoes, halved 1/2 red onion, thinly sliced 1/4 cup Kalamata olives, pitted 1/2 cup crumbled feta cheese (optional) 2 tbsp red wine vinegar 3 tbsp olive oil Salt and pepper, to taste

Instructions

1. In a large bowl, mix garlic, olive oil, lemon zest and juice, oregano, parsley, salt, and pepper. Add chicken thighs and coat well with the marinade. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat grill to medium high heat. Grill chicken for 6 8 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Remove from grill and let rest for a few minutes before serving.
3. In a large bowl, toss together cucumber, cherry tomatoes, red onion, olives, and feta cheese (if using). In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper. Pour dressing over the salad and toss to combine.
4. Cook quinoa according to package instructions and fluff with a fork.
5. To serve, divide quinoa among six plates, top with grilled chicken, and spoon Greek salad on the side. Enjoy your Mediterranean feast!

Chef’s Insight

To enhance the aroma, add a few fresh herbs to the dish for an extra burst of flavor.

Notes

Feel free to adjust the marinade's herbs and spices according to your preference.