Zesty Lemon Chicken with Quinoa Pilaf

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1/4 cup lemon juice
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa
• 2 cups vegetable broth
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped

Instructions

1. 1

   In a large resealable bag, combine the chicken, lemon juice, garlic, 1 tbsp olive oil, oregano, salt, and pepper. Marinate in the refrigerator for at least 30 minutes, up to 4 hours.

2. 2

   Preheat the oven to 400°F. Toss the diced zucchini and bell pepper with the remaining 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes, stirring halfway, until tender.