Lemon Basil Chicken with Garlic Quinoa

This dish features tender chicken marinated in a zesty lemon-basil mixture, grilled to perfection, and served over a fluffy bed of garlic quinoa. The combination of fresh herbs and citrus adds brightness, while the quinoa provides a nutty flavor and a healthy dose of protein. Perfect for a satisfying and wholesome meal that respects traditional cooking methods while incorporating a modern twist with quinoa.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1/4 cup fresh basil, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1/2 teaspoon cumin
• 1/4 teaspoon red pepper flakes
• 1/4 cup parsley, chopped (for garnish)

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, basil, minced garlic, salt, and pepper to create the marinade.
2. Place the chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 1 hour, or overnight for best results.
3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the quinoa. In a saucepan, combine rinsed quinoa, vegetable broth, cumin, and red pepper flakes. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
5. Remove the quinoa from heat and let it sit covered for an additional 5 minutes. Fluff with a fork before serving.
6. Serve the grilled chicken over a bed of garlic quinoa and garnish with chopped parsley.