Lemon Basil Chicken with Quinoa and Roasted Vegetables

This Lemon Basil Chicken dish combines the bright flavors of citrus with the aromatic essence of fresh basil, perfectly complementing tender, marinated chicken. Served alongside fluffy quinoa and a medley of roasted seasonal vegetables, this dish is both nutritious and satisfying. The balance of flavors and textures makes it a delightful and healthy option for any meal.

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, chopped
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 teaspoon dried oregano

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, honey, garlic, basil, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. Preheat the oven to 400°F (200°C).
3. On a baking sheet, toss the chopped red bell pepper, zucchini, and cherry tomatoes with olive oil, oregano, salt, and pepper. Roast for 20-25 minutes until tender.
4. While the vegetables are roasting, bring the vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy.
5. Grill or pan-sear the marinated chicken breasts for about 6-7 minutes on each side, or until cooked through.
6. Serve the chicken over a bed of quinoa, accompanied by the roasted vegetables.