Lemon Basil Chicken with Quinoa Salad

This Lemon Basil Chicken dish combines the zesty brightness of lemon and the aromatic flavor of fresh basil, creating a harmonious balance of flavors. Served alongside a vibrant quinoa salad packed with colorful vegetables, it offers a delightful crunch and a nutritious punch. Perfect for a wholesome dinner, this recipe is both easy to prepare and satisfying, making it suitable for a variety of dietary needs.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 lemons (juice and zest)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1/4 cup fresh basil, chopped
• 1/4 cup feta cheese, crumbled (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat.
2. In a bowl, mix olive oil, lemon juice, lemon zest, garlic powder, oregano, salt, and pepper to create a marinade.
3. Add the chicken breasts to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes.
4. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth, and bring to a boil.
5. 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 cool.
6. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, bell pepper, and fresh basil. Toss gently to mix.
7. Grill the marinated chicken breasts for 6-7 minutes on each side or until fully cooked through.
8. Serve the grilled chicken on a bed of quinoa salad, and sprinkle with feta cheese if desired.