Cookwith - Grilled Lemon-Herb Chicken with Summer Veggie Quinoa Salad

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 tbsp olive oil
• Zest and juice of 1 large lemon
• 2 garlic cloves, minced
• 1 tbsp chopped fresh rosemary (or 1 tsp dried)
• 1 tbsp chopped fresh parsley
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 cup quinoa, uncooked
• 2 cups water or low sodium chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, finely diced
• 2 tbsp extra-virgin olive oil (for salad)
• 1 tbsp red wine vinegar
• 1/4 tsp salt (for salad)
• Freshly ground black pepper, to taste
• Lemon wedges, for serving