Grilled Basil Chicken with Lemon Quinoa

Savor the vibrant flavors of grilled basil chicken atop a bed of lemon-infused quinoa. This high-protein meal is both refreshing and fulfilling, combining zesty citrus with aromatic herbs.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by rinsing the quinoa under cold water to remove any bitterness. In a small pot, combine the quinoa with 1 cup of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cover and cook for about 15 minutes, or until the quinoa absorbs the water and becomes fluffy. Fluff the quinoa with a fork, mix in the lemon juice and zest, and set it aside for later.
2. 2.
   While the quinoa is cooking, prepare the chicken. Pat the chicken breast dry with a paper towel to ensure it grills properly and season it with salt and pepper. Brush a grill pan or skillet with olive oil and heat it over medium-high heat. Place the chicken in the pan and grill for about 6-7 minutes on each side, or until it reaches an internal temperature of 165°F. Look for a golden brown crust on the outside for the perfect texture.
3. 3.
   Remove the chicken from the pan and let it rest for a few minutes to retain its juices. During this time, you can prepare the basil. Stack the basil leaves, roll them up lengthwise, and slice them thinly into ribbons. This technique, known as chiffonade, enhances the flavor of the basil without overpowering the dish.
4. 4.
   Slice the rested chicken into strips and toss them with the chopped basil, allowing the warmth of the chicken to release the aromatic oils of the herb. Mix it thoroughly until the chicken is well-coated.
5. 5.
   Serve the chicken over the lemon quinoa. The combination of zesty lemon and fresh basil with the tender, juicy chicken creates a balanced and flavorful high-protein meal. If you notice the quinoa is too dry, feel free to add a bit more olive oil or lemon juice for added moisture.