This light and flavorful gluten-free lunch features juicy grilled chicken marinated in lemon and garlic, served with a refreshing quinoa salad. Packed with protein and nutrients, it’s perfect for meal prep!
Ingredients (Serves 4)
For the Chicken:
- 2 large chicken breasts (boneless, skinless)
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp smoked paprika
- Salt and pepper, to taste
For the Quinoa Salad:
- 1 cup cooked quinoa
- ½ cup cherry tomatoes, halved
- ½ cucumber, diced
- ¼ red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
- Prepare the marinade: In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
- Marinate the chicken: Coat the chicken breasts in the marinade and let sit for at least 30 minutes (or up to overnight in the fridge).
- Grill the chicken: Preheat a grill or pan over medium heat. Cook chicken for 5-6 minutes per side, or until fully cooked.
- Make the quinoa salad: In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. Drizzle with olive oil and lemon juice, then season with salt and pepper.
- Serve: Slice the grilled chicken and serve over the quinoa salad.
Storage & Serving Tips
- Meal Prep: Store in airtight containers in the fridge for up to 4 days.
- Reheating: Warm the chicken separately and serve with fresh quinoa salad.
- Substitutions: Swap quinoa for brown rice or use grilled tofu for a vegetarian option.