Dinner is served, and it's: Lemon-Basil Chicken

I've been a bit lazy in the kitchen these past few weeks, mostly because of traveling and also the 4th of July holiday. I did manage to try a couple of new recipes and this one was a definite hit. It's so easy and surprisingly tasty, and it's healthy -- all qualifying characteristics to make it a regular in our weekly menu rotation.

Here's what you need:

2 chicken breasts
1 tbsp Dijon mustard
1 tsp coriander (or 1 tbsp fresh cilantro)
2 tbsp fresh lemon juice
1 tbsp olive oil

Dressing:
2 tbsp olive oil
3 tbsp fresh lemon juice
2 tbsp fresh basil (approx. 3-4 large leaves chopped)
salt & pepper

1/2 cup quinoa *

Here's what you do:

In a small bowl, whisk together olive oil, mustard, lemon juice and coriander. Place chicken breasts into zip-lock bag or glass dish, pour in mustard/lemon marinate and leave in the refrigerator for as long as possible (you can even make this in the morning and leave all day). Heat grill pan over medium-high heat, spray with non-stick cooking spray, and add chicken breasts. Discard mustard marinate. Cook on each side for approximately 5 minutes.

While chicken is cooking, make lemon-basil dressing. Combine olive oil, lemon juice, and basil in small bowl. Whisk together and then add salt and pepper to taste. Remove chicken from grill pan and let rest for 5 minutes.

Cook quinoa according to package (usually takes about 15-20 minutes, so start before chicken). Also, feel free to use another starch such a wild rice. Place quinoa in the middle of plate, sliced chicken breast on top, and drizzle lemon-basil dressing generously over both. Serve! This is delicious with steamed asparagus, but would also be good with sauteed spinach (perhaps in between quinoa and chicken).

Hope you enjoy!