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Mini-Pearl’s with Parsley & Lemon Zest


2 packs mini-pearls
1 Tbsp. extra virgin olive oil
1 tsp coarse (kosher) salt
1 tsp. freshly ground pepper
Grated zest from 2 lemons
1 cup chopped flat-leaf parsley

Drain and rinse the pearls well; transfer to a serving bowl. Add oil and remaining ingredients; toss to combine flavors. Spoon 1 cup onto each of four dinner plates and top with the chicken dish of your choice

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