Marination and Cooking

• In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, black pepper, and lemon zest. Coat the chicken breasts thoroughly and allow them to marinate in the fridge for at least 30 minutes to infuse the flavors.
• Rinse the quinoa under cold water to remove any bitterness. In a saucepan, combine it with water or broth and bring it to a boil. Reduce the heat to low, cover, and simmer for about 15 minutes, or until fluffy. Let it rest for 5 minutes to enhance the texture.
• In a medium bowl, mix together the chopped cherry tomatoes, diced cucumber, thinly sliced red onion, parsley, and feta cheese. Drizzle with olive oil, fresh lemon juice, salt, and pepper to taste, and toss gently to combine.
• Preheat your grill to medium-high heat. Once hot, place the marinated chicken on the grill and cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
• Slice the grilled chicken and serve it over a generous portion of the quinoa salad. For an extra touch, you can garnish with more fresh parsley if desired.