Lemon Herb Chicken Paillards with Quinoa Tabbouleh

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pounded thin into paillards
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• 1 cup quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   In a shallow dish, combine the lemon zest, lemon juice, 2 tbsp olive oil, garlic, parsley, and oregano. Add the chicken paillards and turn to coat. Cover and marinate for 30 minutes to 1 hour in the refrigerator.

2. 2

   In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, cover, reduce heat to low, and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed.