Business Lunches, Happy Hours, Holiday Parties, Non-profit Gatherings, Wedding Receptions, Birthdays, Anniversaries, And More Recipe
Treat your guests to a local favorite!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Seasoning
Side Dish
Method
Main Preparation
- 1
Cook the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt, black pepper, and Italian seasoning. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until cooked through and no longer pink in the center. Remove from skillet and let rest.
- 2
Sauté Garlic and Tomatoes
In the same skillet, add the remaining 2 tablespoons of olive oil and minced garlic cloves. Sauté for 1 minute until fragrant, then add the cherry tomatoes. Cook until the tomatoes are softened, about 5 minutes. Stir in fresh basil, and season with additional salt and pepper if desired.
Side Preparation
- 3
Cook Quinoa
In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork. Stir in lemon juice.
Serving
- 4
Plate the Dish
Slice the cooked chicken and serve over a bed of fluffy quinoa. Top with the sautéed garlic and cherry tomato mixture. Garnish with additional fresh basil if desired.
