Lemon-marinated chicken with quinoa salad | |||||
IngredientsFor the marinade: 1/3 cup lemon juice 2 tsp mustard 2 tbsp olive oil 3 cloves garlic, chopped 1 tbsp fresh oregano, chopped finely 1/2 tsp salt 1/4 tsp pepper 4 chicken breasts 1 pint grape tomatoes 2 tsp olive oil 1/2 tsp salt 1/4 tsp ground pepper 1 2/3 cups cooked quinoa (2/3 cup dry quinoa) 2 1/2 cups arigula leaves lemon wedges to garnish InstructionsFor the marinade, mix all ingredients well, Set aside 1/4 cup, place remaining marinade and chicken breasts in a shallow dish. Stir to make sure chicken breasts are covered in marinade, cover and refrigerate for 30 minutes. Cook quinoa according to the package instructions. Heat oven to 400F. On a baking sheet toss tomatoes, olive oil, salt and pepper, and roast them for 15 minutes, or until the y are softened and slightly charred. In a large pan on a medium heat cook the marinated chicken breasts until cooked through, for 5-7 minutes on each side. When quinoa is done, stir in the reserved marinade, roasted tomatoes and arigula. Serve with chicken breasts and garnish with lemon wedges. Source: Family Circle |
