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A delicious plate of Spring Dinner Party Menu Ideas for Unforgettable Gatherings

Grilled Lemon Herb Chicken with Quinoa Salad and Asparagus

A fresh and vibrant meal perfect for a spring gathering, featuring tender grilled chicken, a refreshing quinoa salad, and perfectly roasted asparagus.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces Chicken Boneless, skinless chicken breasts or thighs are recommended.
  • 2 cups Quinoa Cooked and cooled according to package instructions.
  • 1 cup Cherry tomatoes Halved for easy eating and better flavor distribution.
  • 1 bunch Asparagus Trimmed, remove the tough woody ends.
  • 2 cloves Garlic Freshly minced for a pungent flavor.
  • 3 tablespoons Olive oil Use extra virgin olive oil for best flavor in both marinade and salad dressing.
  • 1/4 cup Fresh parsley Finely chopped, adds freshness and color.
  • 1/4 cup Fresh mint Finely chopped, provides a refreshing aroma and taste.
  • 1 tablespoon Lemon juice Freshly squeezed for a bright, zesty flavor.
  • to taste tsp Salt Adjust seasoning to your personal preference during cooking and serving.
  • to taste tsp Pepper Freshly ground black pepper will enhance the overall taste.

Equipment

  • Grill
  • Mixing Bowl

Method
 

  1. Preheat the grill to medium-high heat.
  2. Marinate the chicken with olive oil, lemon juice, garlic, salt, and pepper.
  3. Grill the chicken for 6-7 minutes on each side until cooked through.
  4. In a bowl, mix quinoa, cherry tomatoes, parsley, and mint.
  5. Drizzle with olive oil, season with salt and pepper.
  6. Grill asparagus for 4-5 minutes until tender.
  7. Serve chicken with quinoa salad and asparagus.

Notes

This meal is easily customizable. Feel free to add other seasonal vegetables to the quinoa salad or serve with a different side dish like roasted potatoes.