Quinoa Chicken Feta and Micro Arugula Salad
Chicken:
Ingredients:
• 5 chicken breasts, halved
• 1/2 cup soy sauce
• 1/2 cup honey
• 2 tablespoons sesame oil
• 5 cloves garlic, minced
• 2 tablespoons rice vinegar
• Olive oil (for browning)
Instructions:
• Preheat your oven to 375°F (190°C).
• In a medium-sized bowl, mix together the soy sauce, honey, sesame oil, minced garlic, and rice vinegar to create the marinade.
• Place the chicken breasts in a large bowl and pour the marinade over them. Mix well, ensuring that the chicken is well-coated. Marinate for at least 30 minutes, or up to overnight in the refrigerator for maximum flavor.
• Heat olive oil in a large skillet over medium-high heat.
• Once the skillet is hot, add the chicken breasts in batches, reserving the marinade. Brown the chicken for about 3-4 minutes on each side until they develop a golden brown color and transfer to an oven-safe pot.
• Pour the remaining marinade into the pot with the browned chicken.
• Cover the baking dish or pot with a lid.
• Bake in the preheated oven for 25-30 minutes.
• After the initial baking time, remove the lid and bake for an additional 10-15 minutes until the chicken is fully cooked and the sauce has slightly thickened.
• Once cooked, remove the pot from the oven and let the chicken rest for a few minutes.
Tomatoes:
Ingredients:
• Cooked quinoa
• Lettuce, thinly sliced
• Chicken breasts, diced
• Small tomatoes, halved
• Mini arugula
• Red onion, chopped
• Feta crumbles
• Dressing: Lemon vinaigrette (mix lemon juice, olive oil, salt, and black pepper or lemon pepper)
Instructions:
• In a large bowl, combine cooked quinoa, lettuce, sliced chicken breasts, tomatoes, mini arugula, feta crumbles and thinly sliced red onion.
• Toss gently to combine.
• Drizzle with lemon vinaigrette dressing and toss again.
• Serve immediately or refrigerate until ready to serve.
Note! The cooked chicken quantity exceeds the salad requirements, allowing for additional salads or other meals.
Enjoy!
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