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Lemon Basil Chicken is one of our favorite ways way to work vegetables into dinner. Though it takes some time to prepare, it requires little effort. Most of the time is allowing the juices to simmer together; letting the lemon, basil and other herbs infuse flavor into the vegetables.

This already dairy-free recipe can be served over gluten-free pasta or make it paleo by serving over quinoa!

Lemon Basil Chicken

Cook Time: 1 hour

6 servings

Lemon Basil Chicken


  • olive oil
  • 1 pound chicken, boneless skinless thighs or breasts work best
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • 1/4 cup cut fresh basil or 2 T dried basil
  • 1/2 teaspoon oregano
  • 1 teaspoon parsley
  • 1 bag frozen broccoli
  • 1 yellow squash
  • 1 cup chicken broth
  • 2 lemons, juiced
  • 1 carton mushrooms
  • Serve with either
  • 1 cup quinoa, cooked
  • 1 box gluten-free cappellini


  1. Use pan that can be covered to utilize all the juices
  2. Partially cook chicken in olive oil with salt, pepper and garlic powder
  3. Cube chicken and return to sauce pan
  4. Add lemon juice, basil, parsley, oregano, chicken broth, broccoli, squash, mushrooms and more salt and pepper
  5. Simmer at least a half an hour on low
  6. Cook pasta or quinoa For Quinoa, boil 2 cups water with 1 cup quinoa (or 1 cup chicken broth and 1 cup water with 1 cup quinoa). Once boiling, cover and cook on LOW for 15 minutes.
  7. Serve chicken and vegetables over pasta/quinoa

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