Greek Chicken Bowls

Found this recipe at myrecipes.com - I tweaked it a bit so will give you how I made it, if you want to see the original recipe just click here.

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:

1. 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.
2. Whisk together Dijon, oregano, garlic, lemon juice, olive oil, 1 teaspoon each salt and pepper in a small bowl.
3. Toss together quinoa, kale, tomatoes, cucumber, olives and feta with the dressing

makes 4 servings

PS: I posted the other day how to zest a lemon, just FYI if you're unsure click here.

Chicken and Tortellini Salad

Found this recipe at cookinglight.com - we don't eat pasta very often but this caught my eye and then I was craving pasta of course...I am SO glad I made this. Hit the spot, easy to make, and it's really good.

Ingredients:

1 (9 oz.) package refrigerated cheese tortellini, cooked according to the package directions.
8 ounces shredded rotisserie chicken (skinless and boneless), about 2 cups
1 garlic clove, finely chopped
1/8 teaspoon kosher salt
3 T. extra virgin olive oil
1/2 teaspoon grated lemon rind
2 T. fresh lemon juice (note I didn't have a lemon so just used bottled juice and no rind)
1/2 teaspoon granulated sugar
1/2 teaspoon black pepper
3 cups baby arugula
1/3 cup thinly sliced shallot (note I omitted that 'cuz Dave doesn't like onions)
3/4 ounce shaved parmesan cheese, about 1/4 cup

Directions:

In a small bowl combine garlic and salt, mash together to form a paste (note I did not do this, I just used garlic salt). Add oil, rind, lemon juice, sugar, and pepper; stir with a whisk.

Place tortellini and chicken in a large bowl. Add 2 Tablespoons dressing and toss to coat. Gently fold in arugula, shallot, and remaining dressing. Sprinkle with parmesan.

4 (1 1/2 cup) servings. Per serving: 400 calories, 18g fat, 27g protein, 35g carb, 3g fiber


one year ago today: copycat purple drink