Cooking Instructions:

In a mixing bowl, combine olive oil, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper.

Add the chicken breasts to the marinade, ensuring they're well-coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

While the chicken is marinating, rinse the quinoa under cold water.

In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil over medium heat, then reduce to low and cover.

Simmer for about 15 minutes or until the quinoa is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

In a large bowl, mix the cooked quinoa with cherry tomatoes, cucumber, red onion, parsley, and balsamic vinegar.

Season with salt and pepper to taste. Set aside.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Once the chicken is done, let it rest for a few minutes before slicing.

Serve the grilled chicken alongside the quinoa salad.