Chicken recipes

Chicken Quinoa Bowls

Take leftovers to figure future day for a lunch which will beat your coworker’s turkey sandwich by a mile.

We’ll take this heat quinoa and herb bowl, flat-top with herb-crusted chicken, olives and tomatoes, for lunch any and each day.

Chicken Quinoa Bowls

Chicken Quinoa Bowls

Ingredients

chicken breast cutlets (about 5 oz. each)
1/4 tsp. herbes de Provence
1 c. red quinoa
1/4 c. Champagne vinegar
1/4 c. olive oil
green onions
2 tbsp. Dijon mustard
4 c. packed arugula
2/3 c. pitted green olives, quartered
12 oz. grape tomatoes, halved

Directions

  1. Season chicken breast cutlets with herbes de Provence and 1/4 teaspoon each salt and pepper. Grill 3 minutes per side on medium-high or until cooked through.
  2. Cook quinoa as label directs.
  3. In blender, puree Champagne vinegar, olive oil, green onions, Dijon mustard, and 1/4 teaspoon salt. Toss half of the vinaigrette with cooked quinoa, packed arugula, grape tomatoes and pitted green olives. Serve chicken over quinoa with remaining vinaigrette.

Nutritional information (per serving): About 500 cals, 36 g protein, 35 g carbs, 23 g fat (4 g sat), 8 g fiber, 865 mg sodium

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