Chicken Quinoa Bowls
Why I Love This Recipe
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
Ingredients You'll Need
4 chicken breast cutlets (about 5 oz. each)
1/4 tsp. herbes de Provence
1 c. red quinoa
1/4 c. Champagne vinegar
1/4 c. olive oil
2 green onions
2 tbsp. Dijon mustard
4 c. packed arugula
2/3 c. pitted green olives, quartered
12 oz. grape tomatoes, halved
Directions
1. 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.
2. Cook quinoa as label directs.
3. In blender, puree Champagne vinegar, olive oil, green onions, Dijon mustard and 1/4 teaspoon salt. Toss half of vinaigrette with cooked quinoa, packed arugula, grape tomatoes and pitted green olives. Serve chicken over quinoa with remaining vinaigrette.
