Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680g)
  • 1/3 cup (80ml) fresh orange juice
  • 1/4 cup (60ml) fresh lemon juice
  • 2 tablespoons (30ml) olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) dried oregano
  • Salt and pepper to taste
  • 1 cup (185g) quinoa, rinsed
  • 2 cups (500ml) vegetable broth or water
  • 2 tablespoons (10g) fresh parsley, finely chopped
  • 1 tablespoon (5g) fresh basil, finely chopped
  • 1 tablespoon (15ml) olive oil
  • Zest of 1 lemon
  • Salt to taste

Instructions:

  1. Combine orange juice, lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a bowl. Place chicken in a resealable plastic bag or shallow dish, and pour marinade over. Seal and refrigerate for 30 minutes.
  2. In a pot, combine rinsed quinoa and vegetable broth or water. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork, then stir in parsley, basil, lemon zest, olive oil, and season with salt.
  3. Preheat the grill or a sauté pan over medium-high heat. Remove chicken from marinade and discard marinade. Grill or sauté the chicken for 6-7 minutes per side, or until cooked through (internal temperature of 165°F / 74°C).
  4. Slice chicken and serve over a bed of herbed quinoa.