Cooking Instructions:

In a bowl, combine lemon juice, lemon zest, olive oil, minced garlic, oregano, thyme, salt, and pepper to prepare the marinade. Whisk the ingredients until well blended.

Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, allowing the chicken to soak up the flavors.

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

Preheat your grill to medium-high heat. While the grill is heating, trim the ends of the asparagus and drizzle with a little olive oil, salt, and pepper.

Remove the chicken from the marinade and discard the remaining marinade. Grill the chicken for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F. At the same time, grill the asparagus for about 4-5 minutes, turning occasionally until tender and slightly charred.

To serve, place a bed of quinoa on each plate, top with grilled chicken, and arrange the asparagus alongside. Garnish with freshly chopped parsley for a pop of color and added rejuvenation.

For best results, make sure to not overcook the chicken, as it can become dry. Using a meat thermometer to check for doneness is an excellent way to verify that it remains juicy. Additionally, feel free to customize this recipe with your favorite herbs or by adding other seasonal vegetables. Enjoy the vibrant flavors of spring with this wholesome dish!