Name: Quinoa and Arugula Salad with Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Water - 2 cups; Uncooked quinoa - 1 cup; Salt - 1 pinch; Boneless, skinless chicken breast - 1 (8 ounce); Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon; Garlic powder - ¼ teaspoon; Ground oregano - ¼ teaspoon; Ground paprika - ¼ teaspoon; Olive oil - 1 ½ teaspoons; Lemon, juiced - 1 medium; Olive oil - 1 tablespoon; Dijon mustard - 1 teaspoon; Honey - 1 teaspoon; Salt and ground black pepper to taste - 1 teaspoon; Arugula - 1 (5 ounce) package

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Quinoa and Arugula Salad with Chicken

1. Water - 2 cups

2. Uncooked quinoa - 1 cup

3. Salt - 1 pinch

4. Boneless, skinless chicken breast - 1 (8 ounce)

5. Salt - ½ teaspoon

6. Ground black pepper - ¼ teaspoon

7. Garlic powder - ¼ teaspoon

8. Ground oregano - ¼ teaspoon

9. Ground paprika - ¼ teaspoon

10. Olive oil - 1 ½ teaspoons

11. Lemon, juiced - 1 medium

12. Olive oil - 1 tablespoon

13. Dijon mustard - 1 teaspoon

14. Honey - 1 teaspoon

15. Salt and ground black pepper to taste - 1 teaspoon

16. Arugula - 1 (5 ounce) package

How to cook deliciously - Quinoa and Arugula Salad with Chicken

1. Stage

Bring water, quinoa, and a pinch of salt to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Fluff with a fork and set aside to cool completely.

2. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.

3. Stage

Heat a grill pan over medium-high heat. Season chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks appear, 3 to 4 minutes per side. Transfer chicken to the prepared baking dish.

4. Stage

Bake in the preheated oven until chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes. Cut into ½-inch cubes.

5. Stage

Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.

6. Stage

Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.