A fresh and vibrant Italian-inspired dish featuring grilled chicken marinated in lemon and herbs, served over a bed of fluffy quinoa and sautéed spinach.

Ingredients

• 5 boneless, skinless chicken breasts
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 4 cups fresh spinach
• 3 tablespoons olive oil
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Method

1. In a bowl, combine olive oil, lemon zest, lemon juice, minced garlic, oregano, basil, salt, and pepper to create a marinade.
2. Add chicken breasts to the marinade, ensuring they are fully coated. Let marinate for at least 30 min.
3. While the chicken is marinating, cook quinoa: In a medium saucepan, combine rinsed quinoa and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 15 min or until liquid is absorbed.
4. After cooking, fluff quinoa with a fork and set aside.
5. Heat a grill or grill pan over medium-high heat. Remove chicken from marinade and grill for about 6-7 min per side, or until fully cooked.
6. In a large skillet, add a splash of olive oil and sauté spinach over medium heat until wilted, about 3-4 min. Season with salt and pepper.
7. To serve, place a portion of quinoa on each plate, top with sautéed spinach, and slice the grilled chicken on top.

Notes

• For added flavor, you can include some grated Parmesan cheese on top before serving, if desired.