Lemon Herb Chicken Paillards with Mediterranean Quinoa Salad

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

   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

   2. In a medium saucepan, cook the quinoa according to package instructions. Fluff with a fork and let cool.