Lemon Basil Chicken with Quinoa Salad

Enjoy a delightful balance of flavors with this Lemon Basil Chicken paired with a refreshing quinoa salad. The marinated chicken is grilled to perfection, infused with zesty lemon and fragrant basil, while the quinoa salad provides a nutty texture and vibrant colors from fresh vegetables. This dish is not only satisfying but also meets dietary requirements for a healthy meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1/2 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon balsamic vinegar

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, garlic, basil, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. While the chicken is marinating, cook the quinoa. In a saucepan, bring vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
3. Fluff the quinoa with a fork and let it cool slightly. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and balsamic vinegar. Toss gently to combine.
4. Preheat the grill to medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side or until fully cooked and juices run clear.
5. Serve the grilled chicken alongside the quinoa salad.