Dinner for 4

Chicken Quinoa Salad

Name: Chicken Quinoa Salad
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 small free-range organic chicken breasts; 2 tbsp extra virgin olive oil; 1 tbsp dried italian seasoning; 1 tsp paprika; 1/4 tsp ground coriander; salt and pepper; 1 cup quinoa; 2 cups water; salt and pepper; 2 tbsp lemon juice; 1/4 cup extra-virgin olive oil; salt and black pepper; 1/4 cup red onion; 1 cup cucumber; 1 cup red bell pepper; 1 cup black beans; 2 tbsp chopped fresh parsley (optional)

Tender seasoned chicken joins quinoa, beans, vegetables, parsley, and lemon dressing for a filling thirty-minute salad.

$2.14per serving $$

30 minstart to table

4servings

American Dairy-free Budget Family Lunches Dinners Back to school Summer

Ingredients

4 small free-range organic chicken breasts
2 tbsp extra virgin olive oil
1 tbsp dried italian seasoning
1 tsp paprika
1/4 tsp ground coriander
salt and pepper
1 cup quinoa
2 cups water
salt and pepper
2 tbsp lemon juice
1/4 cup extra-virgin olive oil
salt and black pepper
1/4 cup red onion
1 cup cucumber
1 cup red bell pepper
1 cup black beans
2 tbsp chopped fresh parsley (optional)

Steps

Season the chicken breasts with Italian seasoning, paprika, coriander, salt, and pepper.
Rinse the quinoa, place it with the water and a pinch of salt in a saucepan, and simmer covered for 15 minutes.
Heat 2 tablespoons oil in a large skillet over medium heat and cook the chicken for 5 to 7 minutes per side, until it reaches 165 F.
Whisk the lemon juice, 1/4 cup oil, salt, and pepper in a large bowl.
Cool the quinoa for 5 minutes, then toss it with the dressing, onion, cucumber, bell pepper, beans, and parsley.
Slice the chicken and mix it into the quinoa salad.

Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.