Grilled Lemon-Herb Chicken with Roasted Butternut Squash and Quinoa Salad

Ingredients

• 4 6 oz boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups butternut squash, cubed
• 2 cups quinoa, cooked
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon zest
• 2 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   1. In a shallow dish, combine lemon juice, 2 tbsp olive oil, garlic, thyme, rosemary, salt, and pepper. Add chicken breasts and turn to coat evenly. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

   2. Preheat oven to 400°F. Spread cubed butternut squash on a baking sheet. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast for 25-30 minutes, stirring halfway, until tender and lightly browned.