Zesty Citrus Herb Grilled Chicken with Quinoa Salad

In a bowl, whisk together the juice of 2 oranges, 1 lemon, 2 tablespoons of olive oil, 2 cloves of minced garlic, 1 teaspoon of dried oregano, and salt and pepper to taste to create the marinade.

Place 4 boneless, skinless chicken breasts in a resealable plastic bag and pour the marinade over the chicken, ensuring it's well coated.

Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor. While the chicken marinates, 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 cooked, fluff the quinoa with a fork and let it cool. In a large bowl, combine the cooled quinoa with 1 cup of diced cucumber, 1 cup of halved cherry tomatoes, 1/4 cup of finely chopped red onion, and 1/4 cup of chopped fresh parsley.

Drizzle with 2 tablespoons of olive oil and the juice of 1 lemon, then toss to combine. Preheat your grill to medium-high heat.

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

Let the chicken rest for 5 minutes before slicing. Serve the grilled chicken over a bed of the quinoa salad, garnished with additional parsley and lemon wedges for a burst of freshness.