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Citrus Chicken Quinoa Salad

Ingredients

  • 1 container of grape tomatoes
  • 3 tsp olive oil divided
  • 2 cups baby spinach
  • 1 1/2 cups cooked quinoa
  • 2 boneless skinless chicken breasts
  • 1 Tbsp fresh oregano finely chopped
  • 1/3 cup lemon juice
  • 2 Tbsp Dijon mustard
  • 1 garlic clove minced
  • salt and pepper to taste ~1/2 tsp each

Instructions

  • Combine oregano, lemon juice, garlic, and olive oil and whisk until well combined. {I actually just shake it in a jar}
  • Reserve 1/4 cup of marinade. Pour the remaining marinade over the chicken breasts and marinate for 30 minutes.
  • 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.
  • 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.
  • 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.