Lemon Basil Chicken with Quinoa Pilaf

This dish combines the zesty brightness of lemon with the aromatic freshness of basil, creating a delightful balance of flavors. The chicken is marinated to infuse it with vibrant citrus notes, while the quinoa pilaf adds a nutty texture and a medley of seasonal vegetables. This recipe is not only delicious but also meets various dietary requirements, making it a wholesome choice for any meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 tablespoons fresh basil, chopped
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup mixed bell peppers, diced
• 1/2 cup red onion, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

Instructions:

1. In a bowl, mix lemon juice, olive oil, basil, garlic, salt, and pepper to create a marinade.
2. Add the chicken breasts to the marinade, cover, and refrigerate for at least 30 minutes.
3. Rinse quinoa under cold water and drain.
4. In a pot, bring vegetable broth to a boil, add quinoa, and reduce to a simmer. Cover and cook for about 15 minutes or until liquid is absorbed.
5. In a skillet, heat a tablespoon of olive oil over medium heat. Sauté the red onion and bell peppers until soft, about 5 minutes.
6. Add the cherry tomatoes and cooked quinoa to the skillet, mixing well. Stir in the fresh parsley and season with salt to taste.
7. Meanwhile, heat a grill or grill pan over medium-high heat. Grill the marinated chicken for 6-7 minutes on each side or until fully cooked.
8. Serve the grilled chicken over the quinoa pilaf.