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CHICKEN - GRILL - Grilled Chicken Piccata with Quinoa Salad :]>
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| Grilled Chicken Piccata The Chew - Clinton Kelly ingredients | |
| 2 | lemons,, (zest and juice) |
| 4 | chicken breasts,, (pounded thin) |
| 1/2 teaspoon | salt |
| freshly ground black pepper | |
| 2 tablespoons | extra virgin olive oil |
| 1/4 cup | flat leaf parsley, (finely chopped) |
| 1 clove | garlic,, (minced) |
| 1 tablespoon | capers,, (finely chopped) |
| FOR THE SALAD | |
| 2 cups | cooked quinoa |
| 1 cup | arugula |
| 1/4 cup | canned chickpeas, (drained) |
| 1/2 | red onion, sliced thinly |
| 1/4 cup | extra virgin olive oil |
| 1 | lemon,, (juiced) |
| 1 teaspoon | Dijon mustard |
| 1 teaspoon | honey |
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Preheat grill or grill pan.
In a medium bowl, combine zest of 1 lemon, juice of 2 lemons, salt, a few grinds of black pepper and olive oil. Pour the marinade over the chicken. Let chicken soak in the marinade for no longer than 10 minutes.
Place chicken on preheated grill, cook 3-4 minutes per side, until cooked through.
Chop together remaining lemon zest, parsley, garlic and capers. Transfer to a small bowl and set aside.
Serve with gremolata on the side.
For the salad: In a large bowl, whisk together the lemon juice, honey, Dijon mustard and olive oil. Season with salt and pepper. Toss the warm quinoa in the dressing along with the arugula.
Tip: Switch out any citrus you have on hand for the lemon.
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