Lemon Basil Chicken with Quinoa Salad

This vibrant dish combines tender, herb-marinated chicken with a refreshing quinoa salad. The zesty lemon and aromatic basil uplift the flavors, while the quinoa adds a delightful nuttiness and nutrition. Perfect for a wholesome dinner that balances traditional flavors with a modern twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 lemons (juiced and zested)
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1/4 cup feta cheese, crumbled (optional)
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together olive oil, lemon juice and zest, chopped basil, minced garlic, salt, and black pepper to create a marinade.
2. Add chicken breasts to the marinade, ensuring they are well coated. Let them marinate in the refrigerator for at least 30 minutes.
3. While the chicken is marinating, rinse quinoa under cold water. In a saucepan, combine quinoa and vegetable broth; bring to a boil.
4. Reduce heat to low, cover, and simmer for about 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
5. In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, and chopped red onion. Season with salt and pepper to taste. If desired, add crumbled feta cheese.
6. Preheat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side or until fully cooked through.
7. Serve the grilled chicken over a bed of the quinoa salad, garnished with additional fresh basil if desired.