Cooking Instructions:

In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, chopped thyme, salt, and pepper. Add the chicken breasts to the marinade, ensuring they're well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

While the chicken is marinating, rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth (or water) and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit for 5 minutes before fluffing with a fork.

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

During the last few minutes of grilling, add the asparagus to the grill. Cook for about 3-4 minutes, turning occasionally until they're tender and slightly charred.

In a large bowl, combine the cooked quinoa, grilled asparagus, cherry tomatoes, feta cheese, and chopped parsley. Toss gently to combine. Serve the grilled chicken alongside the quinoa salad for a colorful and nutritious spring dinner.