Citrus Herb Grilled Chicken with Quinoa Salad and Avocado Crema
This vibrant dish features marinated grilled chicken infused with citrus and fresh herbs, served alongside a colorful quinoa salad and topped with a creamy avocado dressing. It's not just a meal; it's a feast for the senses, perfect for impressing guests or enjoying a healthy dinner at home.
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In a bowl, combine the juice of 2 oranges, 1 lemon, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 tablespoon of chopped fresh rosemary, and 1 tablespoon of chopped fresh thyme to create a marinade.
Season the marinade with salt and pepper to taste. Add 2 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.
Once cooked, fluff the quinoa with a fork and set it aside to cool. In a separate bowl, combine 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, 1/2 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley.
Mix in the cooled quinoa and drizzle with 2 tablespoons of olive oil and the juice of 1 lemon, then season with salt and pepper to taste.
For the avocado crema, blend 1 ripe avocado, 1/4 cup of Greek yogurt, the juice of 1 lime, and a pinch of salt until smooth and creamy.
Preheat a 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 quinoa salad on each plate, top with sliced grilled chicken, and drizzle with avocado crema.
Garnish with additional herbs or citrus slices for an appealing presentation.
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