Servings: 4
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Beginner
Calories: 520 kcal per serving
Best Season: Suitable year-round
Description
This vibrant dish features juicy grilled chicken breasts marinated in lemon and herbs, topped with a zesty avocado salsa, and served alongside a refreshing quinoa salad. It’s a delicious representation of California’s fresh flavors.
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 2 tablespoons olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
For the Avocado Salsa:
- 1 ripe avocado, diced
- 1 medium tomato, seeded and diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons chopped fresh cilantro
- Juice of 1 lime
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Quinoa Salad:
- 1 cup quinoa, rinsed
- 2 cups water or low-sodium chicken broth
- 1/2 cucumber, diced
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1/2 cup red bell pepper, diced
For Garnish:
- Lemon wedges (optional)
- Extra cilantro leaves
Instructions
- Prepare the Chicken: In a small bowl, mix olive oil, lemon juice, minced garlic, salt, black pepper, and oregano. Place chicken breasts in a shallow dish, pour the marinade over them, and coat evenly. Marinate for at least 15 minutes or up to 1 hour.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F (75°C) and grill marks appear. Let the chicken rest for 5 minutes before slicing.
- Make the Avocado Salsa: In a medium bowl, combine diced avocado, tomato, red onion, and cilantro. Add lime juice, salt, and black pepper. Toss gently and refrigerate until ready to serve.
- Prepare the Quinoa Salad: In a medium saucepan, bring water or broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat, let sit for 5 minutes, then fluff with a fork.
- Combine Salad Ingredients: In a large bowl, mix cooked quinoa with cucumber, red bell pepper, and red onion. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the quinoa mixture and toss to coat.
- Assemble and Serve: Slice the grilled chicken and arrange on plates. Top with avocado salsa or serve it on the side. Add a serving of quinoa salad to each plate and garnish with lemon wedges and extra cilantro if desired.
This dish is a perfect balance of healthy ingredients and vibrant flavors, making it an excellent choice for any meal. Enjoy the taste of California freshness!
