Lemon Herb Chicken Paillard with Mediterranean Quinoa Salad

Ingredients

• 4 boneless, skinless chicken breasts, pounded thin
• 2 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/4 tsp salt

Instructions

1. 1

   In a shallow dish, combine the lemon zest, dried oregano, garlic powder, salt and pepper. Add the chicken breasts and turn to coat both sides.

2. 2

   Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side, until golden brown and cooked through. Transfer to a plate and cover to keep warm.