- Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper. Add chicken breasts and ensure they are well coated with the marinade. Let sit for at least 30 minutes or overnight in the refrigerator.
- Cook Quinoa: Rinse quinoa under cold water. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all the liquid is absorbed. Remove from heat and let it stand for 5 minutes, then fluff with a fork.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side or until the internal temperature reaches 165°F (74°C). Let it rest for a few minutes, then slice it.
- Prepare the Salad: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.
- Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
- Combine: Pour the dressing over the salad and toss to combine. Add the sliced grilled chicken on top.
- Serve: Enjoy this nutritious and balanced meal that supports your hardbody goals.
This recipe is not only packed with high-quality protein from the chicken but also includes quinoa, a complete protein source that contains all nine essential amino acids, making it especially beneficial for muscle repair and growth. The fresh vegetables add essential vitamins and minerals, while the olive oil provides healthy fats. Adjust portion sizes and ingredients according to your specific dietary needs and goals.