Lemon Basil Grilled Chicken with Quinoa Salad

This delightful dish features juicy grilled chicken marinated in a zesty lemon and basil blend, served alongside a refreshing quinoa salad loaded with colorful vegetables and a light vinaigrette. The combination of tangy lemon and aromatic basil gives the chicken a bright flavor, while the quinoa salad adds a wholesome and nutritious element. Perfect for a light lunch or dinner, this recipe respects traditional grilling techniques while incorporating creative flavors.

Ingredients:

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

Instructions:

1. In a bowl, whisk together lemon juice, olive oil, basil, garlic, salt, and pepper. Add chicken breasts and marinate for at least 30 minutes.
2. While the chicken is marinating, rinse quinoa under cold water. In a saucepan, bring 2 cups of water to a boil. Add quinoa, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
3. In a large bowl, combine cherry tomatoes, cucumber, red onion, parsley, and feta cheese (if using).
4. In a small bowl, whisk together red wine vinegar, Dijon mustard, salt, and pepper. Pour over the vegetable mixture and toss to combine.
5. Preheat the grill to medium-high heat. Remove chicken from marinade and grill for about 6-7 minutes on each side, or until cooked through and juices run clear.
6. Serve the grilled chicken alongside the quinoa salad for a balanced meal.