COOKING INSTRUCTIONS:

In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, parsley, thyme, salt, and pepper to create a marinade.

Add the chicken breasts and coat them thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours for ideal flavor.

While the chicken is marinating, rinse the quinoa under cold water. In a medium saucepan, bring vegetable broth or water to a boil.

Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and feta cheese (if using).

Drizzle with balsamic vinegar, toss gently, and 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 marinade.

Grill the chicken for about 6-7 minutes on each side or until fully cooked and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before slicing.

Serve the grilled chicken alongside the quinoa salad, garnished with additional herbs if desired.

For best results, make sure that you don't overcrowd the grill when cooking the chicken; this helps achieve a nice sear and prevents steaming.

You can also customize the quinoa salad by adding other vegetables like bell peppers or avocados for additional nutrition.

Finally, feel free to substitute the chicken with tofu or shrimp for a different protein option, adapting the marinade accordingly.