Ingredients:
- 2 lemons
- 4 (6 oz each) boneless, skinless chicken breast
- 1 1/2 teaspoons kosher salt, divided (divided means you won't use it all at once, watch the directions for when you use different amounts of the ingredient)
- 1 1/2 teaspoons ground black pepper, divided
- 8 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh oregano
- 1 minced garlic clove
- 2 cups cooked quinoa (follow package directions, I cooked mine in chicken broth)
- 2 cups kale blend baby lettuce mix
- 1 1/3 cups halved grape tomatoes
- 1 cup thinly sliced baby cucumbers
- 1/2 cup kalamata olives, halved
- 3 ounced feta cheese crumbles (about 3/4 cup)
Directions:
- Zest and juice lemons to equal 1 teaspoon zest and 4 tablespoons juice. Rub chicken with lemon zest and 1/2 teaspoon each of the salt and pepper. Grill until cooked thru, then chop into bite sized pieces.
- Whisk together Dijon, oregano, garlic, lemon juice, olive oil, 1 teaspoon each salt and pepper in a small bowl.
- Toss together quinoa, kale, tomatoes, cucumber, olives and feta with the dressing
makes 4 servings
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