Zesty Lemon-Garlic Chicken Paillards with Quinoa Pilaf

Ingredients

• 1 1/2 lbs chicken breasts, pounded thin into paillards
• 1 lemon, zested and juiced
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 1 cup quinoa
• 2 cups vegetable broth
• 1/4 cup fresh parsley, chopped
• 1 tsp lemon pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   1. In a shallow bowl, combine the lemon zest, lemon juice, garlic, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Add the chicken paillards and turn to coat both sides. Let marinate for 15 minutes.

2. 2

   2. Meanwhile, rinse the quinoa in a fine mesh strainer. In a medium saucepan, combine the quinoa, vegetable broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-20 minutes until quinoa is tender.