Chef's 10 Recipe

Marinate the Chicken

In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes.

Cook the Chicken

Preheat the grill to medium-high heat. Remove chicken from marinade and discard the marinade. Grill the chicken for about 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).

Garnish

Once cooked, let the chicken rest for 5 minutes. Top with chopped fresh parsley before serving.

Cook the Quinoa

In a medium saucepan, bring the vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until the quinoa is fluffy and the broth is absorbed.

Prepare Veggies

While the quinoa is cooking, dice the cucumber and halve the cherry tomatoes.

Combine Salad Ingredients

In a large bowl, mix the cooked quinoa, diced cucumber, halved cherry tomatoes, and crumbled feta cheese. Toss gently to combine.