Lemon Basil Chicken with Garlic Quinoa

This vibrant dish features tender chicken marinated in a zesty lemon-basil sauce, paired with fluffy garlic quinoa. The bright flavors of lemon and fresh basil elevate the savory chicken, while the quinoa adds a nutty texture, making it a delightful and wholesome meal that's also gluten-free and packed with protein.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1/4 cup fresh basil leaves, chopped
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil (for quinoa)
• 2 cloves garlic, minced (for quinoa)
• Fresh basil leaves for garnish

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, honey, minced garlic, chopped basil, salt, and pepper.
2. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.
3. While the chicken marinates, prepare the quinoa. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the rinsed quinoa and toast for 2-3 minutes, stirring frequently.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
6. Preheat the grill or a skillet over medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side, or until cooked through.
7. Serve the grilled chicken over a bed of garlic quinoa, garnished with fresh basil leaves.