Lemon Basil Grilled Chicken with Quinoa Salad

This dish combines the zesty brightness of lemon and the aromatic essence of fresh basil with perfectly grilled chicken. Accompanied by a refreshing quinoa salad filled with cherry tomatoes, cucumber, and a hint of feta, this meal is not only satisfying but also nutritious. It's a delightful balance of traditional grilling techniques with a modern twist that makes it suitable for any occasion, ensuring a wholesome dining experience.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (juiced and zested)
• 1/4 cup fresh basil (chopped)
• 3 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes (halved)
• 1 cucumber (diced)
• 1/2 cup feta cheese (crumbled)
• 1/4 cup red onion (finely chopped)
• 2 tablespoons balsamic vinegar

Instructions:

1. In a bowl, whisk together lemon juice, lemon zest, chopped basil, olive oil, salt, and pepper to create a marinade.
2. Place the chicken breasts in the marinade and let them sit for at least 30 minutes.
3. While the chicken is marinating, rinse the quinoa under cold water. In a saucepan, combine quinoa and water, bring to a boil, then reduce heat and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
4. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, feta cheese, red onion, and balsamic vinegar. Toss gently to combine.
5. Preheat the grill to medium-high heat. Remove chicken from the marinade and grill for 6-7 minutes on each side, or until fully cooked.
6. Serve the grilled chicken alongside the quinoa salad, garnished with additional basil if desired.