Lemon Basil Chicken with Quinoa Salad

This Lemon Basil Chicken is a delightful balance of traditional flavors and modern creativity. The juicy, herb-marinated chicken is complemented by a refreshing quinoa salad featuring cherry tomatoes, cucumber, and a zesty lemon dressing. This dish is not only savory and satisfying but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients:

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

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, minced garlic, chopped basil, salt, and pepper.
2. Marinate the chicken breasts in the lemon-basil mixture for at least 30 minutes.
3. While the chicken is marinating, cook quinoa. In a saucepan, bring water or chicken broth to a boil, add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
4. Preheat the grill or a skillet over medium heat. Grill or cook the marinated chicken for about 6-7 minutes on each side or until fully cooked and no longer pink in the center.
5. In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese (if using), and parsley. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste.
6. Serve the grilled chicken alongside the quinoa salad, garnished with additional basil if desired.