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.
- 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.
- Cook quinoa as label directs.
- 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