Citrus Herb Grilled Chicken with Quinoa and Avocado Salsa

In a bowl, combine the juice of 2 limes, 1 orange, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to create a marinade.

Add 4 boneless, skinless chicken breasts to the marinade, ensuring they are well coated, and let them marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, rinse 1 cup of quinoa under cold water and then cook it according to package instructions, typically using 2 cups of water or broth for added flavor.

Once the quinoa is cooked, fluff it with a fork and set it aside to cool. In a separate bowl, dice 1 ripe avocado, chop 1/2 cup of cherry tomatoes, and finely chop 1/4 cup of red onion.

Add these ingredients to the cooled quinoa along with 1/4 cup of chopped fresh cilantro and the juice of 1 lime.

Mix gently to combine and season with salt and pepper to taste. Preheat your grill or grill pan over medium-high heat.

Remove the chicken from the marinade and grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F.

Once cooked, let the chicken rest for a few minutes before slicing it. To serve, place a generous scoop of the quinoa and avocado salsa on a plate, top it with sliced grilled chicken, and garnish with additional cilantro and lime wedges for a burst of freshness.