Lemon Basil Chicken (Gluten & Dairy Free)

Yummy!!! Love the flavors in this one ;-)  I had some basil and wine left over from super-bowl that needed to get used up, so this is what I created.  For all you vegans our there, just minus the chicken and use the Quinoa with everything else as a side dish. The citrus flavor is soooo good, didn't want you to miss it.

Lemon Basil Chicken


: Extra virgin olive oil
: 2 chicken breast
: Gluten free flour ( Quinoa flour is what I used)
: 1 T Earth Balance
: 4 T Chopped Basil
: 1/3 Cup fresh Lemon Juice
: 1 1/2 Cups Chx or Veg Broth
: 4 T White wine
: 1 Cup Quinoa
: Salt to taste

Cut chicken into little pieces and lightly coat with flour.  Saute Chicken in olive oil on medium heat. Lightly brown both sides of chicken.  Once lightly browned add to pan Earth Balance, broth, chopped basil, lemon juice, and wine. Stir until everything is mixed together.




Turn heat to low, add Quinoa. Make sure Quinoa is nicely settled into the liquid ;-)
Cover and cook until quinoa and chicken are cooked and liquid is absorbed. about 15-20 minutes.



All Done ;-)



Simple and Easy, but lots of flavor!!!

Quick note- The broccoli...  We love to bake it.  I use the baby broccoli, they have really long stems and not so full tops.  place on cooking sheet, drizzle with olive oil. Season with salt, pepper, and garlic powder. I bake them at 350 degrees for about 10 minutes.  They get a little crunchy. Try them you might be surprised that you actually like Broccoli.  

ENJOY!!!