In a mixing bowl, combine the olive oil, pink Himalayan salt, black pepper, minced garlic, rosemary, and thyme. This marinade will enhance the chicken's flavor and keep it moist during grilling.

Add the chicken breasts to the bowl and coat them evenly with the marinade. Cover and let marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator. Marinating allows the flavors to penetrate the meat.

Preheat the grill to medium-high heat. This ensures that the chicken cooks evenly and develops a nice char.

Once the grill is hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). This step is crucial for food safety.

Remove the chicken from the grill and let it rest for 5 minutes before slicing. Resting allows the juices to redistribute, making the chicken more tender.

In a saucepan, combine the rinsed quinoa and water. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. This cooking method ensures that the quinoa cooks evenly.

Remove from heat and let it sit covered for 5 minutes. Fluff with a fork to separate the grains.

In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley. This salad is packed with nutrients and flavor.

In a small bowl, whisk together the lemon juice, olive oil, pink Himalayan salt, and black pepper. Drizzle this dressing over the salad and toss to combine. This adds a fresh and zesty flavor to the salad.

Slice the grilled chicken and serve it alongside the quinoa salad. Enjoy a balanced meal rich in protein, fiber, and healthy fats.