Lemon Grilled Chicken with Lemon Basil Quinoa and Zucchini

Spring is here and this dish is bursting with fresh lemon flavor and is so easy to make! Chicken breasts are soaked in a bright, garlicky marinade and grilled to lightly charred perfection.

Grilled Lemon Chicken:

4 (6 oz) boneless skinless chicken breast halves*

1/3 cup Eureka Lemon Olive Oil

1/3 cup Sicilian Lemon White Balsamic Vinegar

4 cloves garlic , minced (1 1/2 Tbsp)

Salt and freshly ground black pepper

In a small mixing bowl, whisk together Eureka Lemon Olive Oil, Sicilian Lemon White Balsamic Vinegar, garlic, salt and pepper (about 1 tsp salt 1/2 tsp pepper). Place chicken in a gallon size resealable bag, pour in olive oil mixture. Seal bag while pressing air out. Rub marinade over chicken. Transfer to refrigerator and allow to marinate 2 - 5 hours (rotate bag and move chicken around halfway through if possible).

Preheat grill over medium-high heat (to about 425 - 450 degrees F). Place chicken on grill, close lid, and grill about 4 minutes per side, or until chicken registers 160 - 165 degrees F in center of chicken on an instant read thermometer. Let chicken rest 5 minutes, slice on the diagonal.

Lemon Basil Quinoa with Zucchini:

1 cup quinoa

2 cups water

3 Tbsp Eureka Lemon Olive Oil

2 zucchini diced into small 1/2" cubes

salt and pepper to taste

Place one cup quinoa and 2 cups water in a 1 1/2 quart saucepan and bring to a boil. Reduce to low heat, cover and cook till all water is absorbed, for about 15 minutes. Remove from heat. Remove lid and quickly add the zucchini. Cover immediately and allow to steam for five more minutes. Once the zucchini has steamed and is tender, but still crisp, stir in the Eureka Lemon Olive Oil, basil and season with salt and pepper. Top with slices of grilled chicken and garnish with additional basil if desired.

*Recommendation: serve alongside an arugula and tomato salad with a vinaigrette made with equal parts of Sicilian Lemon White Balsamic Vinegar and Eureka Lemon Olive Oil.

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