Lemon Herb Chicken Paillards with Mediterranean Quinoa Salad
Prep 20 min · Cook 20 min · Serves 4 · medium
Free on iPhone
Tender chicken breasts seasoned with fresh lemon, herbs, and garlic, paired with a vibrant Mediterranean quinoa salad bursting with veggies, feta, and Kalamata olives.
Ingredients
- 4 boneless, skinless chicken breasts, pounded thin
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tsp fresh thyme, chopped
- 1 tsp fresh oregano, chopped
- 1 cup quinoa
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
1. In a shallow dish, combine the lemon juice, 2 tbsp olive oil, garlic, thyme, and oregano. Add the chicken breasts and turn to coat both sides. Cover and marinate for 30 minutes.
- 2
2. In a medium saucepan, cook the quinoa according to package instructions. Fluff with a fork and let cool.
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