Citrus Chicken Quinoa Salad
  • 1 container of grape tomatoes
  • 3 tsp olive oil, divided
  • 2 cups baby spinach
  • 1½ cups cooked quinoa
  • 2 boneless, skinless chicken breasts
  • 1 Tbsp fresh oregano, finely chopped
  • ⅓ cup lemon juice
  • 2 Tbsp Dijon mustard
  • 1 garlic clove, minced
  • salt and pepper to taste (~1/2 tsp each)
  1. Combine oregano, lemon juice, garlic, and olive oil and whisk until well combined. {I actually just shake it in a jar}
  2. Reserve ¼ cup of marinade. Pour the remaining marinade over the chicken breasts and marinate for 30 minutes.
  3. Heat 2 tsp of olive oil in a pan over medium heat. Cook chicken for 4-5 minutes on each side or until fully cooked.
  4. Preheat the oven to 400 degrees. Toss grape tomatoes with 1 tsp of olive oil and place on a baking sheet. Roast in the oven for 10 minutes.
  5. In a large bowl, combine the quinoa, baby spinach and tomatoes. Toss well and pour marinade over salad mixture. Add to plates and top with sliced, cooked chicken.
Recipe by My Suburban Kitchen at