Lemon Garlic Chicken Marinade
- 3 garlic cloves, minced
- 2 tablespoons dried parsley
- zest of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breast cut into large bite size pieces
For the Quinoa
- 1 cup uncooked quinoa (rinsed if the package instructs to do so)
- 1 ½ cup low sodium chicken broth
- juice of 1 lemon
- Pinch of salt
For Serving (choose your favorites)
- Romesco Sauce (see directions below)
- Hummus (store bought or homemade) thinned with a little hot water to the consistency of a thick salad dressing
- quartered artichoke hearts (I like the jarred, brined ones)
- sliced black or kalamata olives
- chopped cucumber
- halved grape tomatoes
- chopped avocado
- banana pepper rings (from a jar)
- crumbled feta cheese or goat cheese
- fresh spinach leaves
- Biena Sea Salt Chickpeas (can substitute with canned chickpeas, but you won’t get that salty crunch)
- lemon wedges
Romesco Sauce – can be made up to 5 days ahead
- 8 ounce tomato sauce
- 1 cup lightly salted, roasted almonds
- 12 ounce bottle of roasted red bell peppers, drained
- 1 tablespoon tomato paste
- 2 garlic cloves
- 1 teaspoon salt
- 2 tablespoons white wine vinegar