Lemon Pepper Chicken with Toasted Quinoa
1 cup of quinoa
2 cups of vegetable broth
2 tbsp. olive oil
2 chicken breasts
¼ cup of lemon pepper marinade (recipe below)
1 tbsp. red pepper flakes
Put oven on medium setting. Put quinoa in a large skillet. Pour 1 tbsp. olive oil and stir over medium heat.
Let quinoa toast in pan until you see it change color from tan to brown. Add 2 cups of vegetable broth. Bring to a boil.
Once quinoa and broth has reached a boil, turn to low, cover and let sit for 15 minutes.
While quinoa is cooking start cutting chicken breasts into small squares.
Put in separate pan and put last tbsp. of olive oil with chicken. Stir in 1/2 cup of lemon pepper marinade.
Sprinkle pepper and red pepper flakes on chicken and let it cook.
Once chicken and quinoa have cooked thoroughly combine chicken and quinoa together and stir. This dish is great with avocado.
Lemon Pepper Marinade
Juice of 1 lemon
2 tablespoons olive oil
3 cloves of garlic, minced
1 tablespoon black peppercorns, crushed
In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns.
Mix together with a fork
2 medium yellow onions, sliced
3 medium carrots, peeled and sliced
2 stalks celery, sliced
3 cloves garlic, halved
1 medium potato, cut into 1-inch chunks
3 bay leaves
2 teaspoons whole black peppercorns
4 sprigs parsley
Place all ingredients and 1 gallon water in a large pot. Bring to a boil over high heat. Reduce to a simmer and cook 2 hours, then strain and discard solids. Strain once more through a fine mesh sieve.