Grilled Lemon Herb Chicken Skewers with Quinoa Salad

Instructions

1. 1Cut the about 680 g boneless, skinless chicken breasts into 2.54 cm cubes and place them in a large bowl.
2. 2In a separate medium bowl, whisk together the 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 2 cloves garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. 3Pour the marinade mixture over the chicken cubes in the large bowl and toss everything together to ensure the chicken is fully coated. Let it marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 2 hours.
4. 4While the chicken is marinating, rinse the 1 cup quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa with the 2 cups vegetable broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is tender. Let it stand, covered, for 5 minutes off the heat, then fluff with a fork.
5. 5Thread the marinated chicken cubes onto skewers, ensuring not to overcrowd them. Preheat your grill to medium-high heat, approximately 204.4-232.2°C (200-230°C).
6. 6Place the chicken skewers on the preheated grill. Grill for 6-8 minutes per side, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C.
7. 7In a large bowl, combine the cooked quinoa, 1/2 cup cucumber (chopped), 1/2 cup cherry tomatoes (halved), 1/4 cup Kalamata olives (halved), 1/4 cup red onion (thinly sliced), 1/4 cup feta cheese, and 2 tablespoons fresh parsley (chopped).
8. 8Serve the grilled chicken skewers placed over the prepared quinoa salad.

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