Ingredients
Lemon Quinoa:
1/2 cup dry quinoa
1 cup vegetable or chicken stock
Pinch of salt to season
Juice of 1/2 a lemon
Chicken:
6 boneless chicken thigh or breast fillets, trimmed of fat
1 tablespoon garlic olive oil – I used garlic basil olive oil!
2 tablespoons balsamic vinegar
Juice of 1/2 a lemon
1 teaspoon chicken stock powder
1 teaspoon garlic powder or 1 clove garlic, crushed
Salad:
6 cups mixed greens
1 cupe grape tomatoes, halved
1/2 cup pitted kalamata olives
3/4 cup reduced fat Feta cheese
1/2 cup parsley
Dressing:
2 tablespoons garlic olive oil
2 teaspoons balsamic vinegar – I used a raspberry balsamic vinegar!
Instructions
For Lemon Quinoa:
1. In a small saucepan, combine quinoa, stock and salt together. Bring to the boil; reduce heat to gentle simmer, cover with a lid and cook for 15 minutes or until broth has absorbed and quinoa is soft. Remove from heat and set aside while still covered and allow to steam. After about 2 minutes, fluff with a fork. Allow to cool slightly and add the lemon juice.
For Chicken:
1. Add the chicken fillets in a large skillet or nonstick pan with the olive oil, balsamic vinegar, lemon juice, stock powder and garlic powder/clove. Saute the chicken until nice, crispy and golden on both sides, and cooked through. Remove from heat; allow to cool slightly, and slice into 1-inch strips.
For Dressing:
1. Combine all dressing ingredients in a small bowl, and whisk until mixed through. I like to carry my dressing separately in a small mason jar.
Salad:
1. Layer Mason Jars in the following order; quinoa, tomatoes, olives, Chicken, Feta, parsley and greens.
Enjoy!