Lemon-marinated chicken with quinoa salad


30 min


  For 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


  For 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