Lemon Basil Chicken with Quinoa

A refreshing and simple single-serving dish, combining succulent lemon-basil chicken with fluffy quinoa.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Start by cooking the quinoa. In a small saucepan, combine the rinsed quinoa with 1 cup of water. Bring it to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside.
2. 2.
   While the quinoa cooks, prepare the chicken. Heat the olive oil in a non-stick skillet over medium heat. Season the chicken breast with salt and pepper on both sides. Place the chicken in the skillet and cook for about 5-7 minutes on each side, or until it's golden brown and cooked through. The internal temperature should reach 165°F. Transfer the chicken to a plate and let it rest for a minute.
3. 3.
   While the chicken rests, pour the lemon juice into the same skillet to deglaze, scraping up any browned bits from the bottom. This will add flavor to the dish. Allow the lemon juice to reduce slightly for 1-2 minutes, then remove from heat.
4. 4.
   Slice the chicken breast into thin strips. Stir the cooked quinoa into the skillet with the lemon reduction, mixing well to coat the quinoa with the lemony goodness. Add the chopped basil leaves and toss them in gently to combine. The heat from the quinoa will slightly wilt the basil, enhancing its flavor.
5. 5.
   Plate the lemon-basil quinoa and top it with sliced chicken. Garnish with additional fresh basil if desired for extra aroma. Serve immediately and enjoy this fresh, simple dish. If the quinoa tastes bland, consider adding a pinch more salt or a drizzle of olive oil before serving.