Ingredients
1 c. quinoa
2 c. water
1 T. butter
2 T. lemon juice
1/4 t. powdered lemon zest
¼ t. fine grain sea salt
¼t. ground black pepper
16 oz. skinless thin sliced chicken cutlets
kosher salt and freshly ground black pepper
1 clove garlic, minced
1 T. chopped fresh rosemary or oregano
1 T. lemon juice
1/4 c. red onion, finely diced
1/4 c. kalamata olives, pitted and sliced
2 c. cucumber, peeled and diced (from 1 English)
1 c. cherry tomatoes, quartered
1/3 c. crumbled feta
1 T. extra-virgin olive oil
2 T. lemon juice
1 t. spicy honey mustard
2 t. freeze-dried salad herbs
kosher salt and fresh pepper, to taste
Directions
Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.
Heat a splash of olive oil in the saucepan over medium-high heat, and add the drained quinoa. Cook, stirring, for about 1 minute, letting the water evaporate.
Add 2 cups of water and ¼ teaspoon of salt. Bring to a rolling boil, lower to a simmer (turn heat down to the lowest setting), cover, and cook for 15 minutes.
Remove from the heat and let stand for 5 more minutes, covered.
Fluff the quinoa gently with a fork (you should see tiny spirals separating from and curling around the quinoa seeds.)
Stir in the butter, lemon juice, zest, salt, and pepper.
Meanwhile, season chicken on both sides with salt and pepper, garlic and rosemary. Drizzle both sides with the lemon juice and 1 teaspoon olive oil and pat into the meat with your fingertips. Refrigerate 20 minutes while you prepare the skillet.
Preheat the skillet on high heat, and heat sunflower seed oil.
Arrange the chicken and cook until cooked and firm, 1 to 2 minutes per side. Transfer the chicken to a cutting board, then slice into 1/2-inch pieces.
While the quinoa cools, dice all the vegetables. To the large work bowl with the cooled quinoa, add the red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze the lemon over it.
Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.
Nutrition FactsPreheat the skillet on high heat, and heat sunflower seed oil.
Arrange the chicken and cook until cooked and firm, 1 to 2 minutes per side. Transfer the chicken to a cutting board, then slice into 1/2-inch pieces.
While the quinoa cools, dice all the vegetables. To the large work bowl with the cooled quinoa, add the red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze the lemon over it.
Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.
Servings 6.0
| Amount Per Serving | |||
| calories 275 | |||
| % Daily Value * | |||
| Total Fat 7 g | 11 % | ||
| Saturated Fat 1 g | 7 % | ||
| Monounsaturated Fat 3 g | |||
| Polyunsaturated Fat 1 g | |||
| Trans Fat 0 g | |||
| Cholesterol 52 mg | 17 % | ||
| Sodium 543 mg | 23 % | ||
| Potassium 371 mg | 11 % | ||
| Total Carbohydrate 26 g | 9 % | ||
| Dietary Fiber 3 g | 12 % | ||
| Sugars 1 g | |||
| Protein 25 g | 50 % | ||
| Vitamin A | 8 % | ||
| Vitamin C | 15 % | ||
| Calcium | 9 % | ||
| Iron | 17 % | ||
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