1 cup low-sodium chicken stock
1 Tbsp. brown sugar
2 Tbsp. Mrs. Dash® Lemon Pepper Seasoning Blend
1 Tbsp. unsalted butter
6 4 oz. boneless, skinless chicken breast halves
1/3 cup all-purpose flour
1 medium fresh lemon
For quinoa salad
2 cups of cooked red quinoa
10 cherry tomatoes sliced in halves
1/2 cucumber diced
1/2 cup of red onion finely diced
1/2 cup kalamata or black olives sliced
1/4 cup parmesan cheese
1 tsp of lemon pepper Mrs Dash seasoning blend
3 Tbsp olive oil
2 Tbsp apple cider vinegar
For the Chicken:
Pat chicken breasts dry. Place flour and Mrs. Dash® Lemon Pepper Seasoning Blend in a plate and mix thoroughly. Dredge chicken breasts in flour mixture. Heat margarine in a large skillet and add chicken. Brown chicken on both sides but do not cook through. Transfer chicken to large casserole dish.
In a bowl, mix zest and juice from one lemon, chicken stock and brown sugar. Pour over chicken. Bake for 30-35 minutes in 375°F (190°C) preheated oven or until chicken breasts are cooked through.
For the quinoa salad
In a small jar with a tight fitting lid mix the vinegar, olive oil, & seasoning and shake vigorously until well blended. Set aside
Mix the cooked Quinoa, tomatoes, onions, cucumbers, olives and drizzle with oil vinegar mixture. Stir well until all is well coated. Sprinkle parmesan over.
Serve with chicken and enjoy!!!