EasyDinnerWeeknight Dinner
Cheesy Fajita Chicken
5 min prep·35 min cook
4 servings
View Recipe
Medium
A high-protein and gluten-free dinner featuring grilled lemon herb chicken served with a fresh and zesty quinoa tabbouleh salad.
Juice and zest the lemon. Mince the garlic.
In a bowl, mix the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
Add the chicken breasts to the marinade and let sit for at least 30 minutes.
Rinse the quinoa under cold water. Add quinoa and water to a pot, bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked.
Dice the cherry tomatoes and cucumber. Chop the parsley and mint.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, parsley, mint, olive oil, lemon juice, salt, and pepper.
Serve the grilled chicken with the quinoa tabbouleh on the side.
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