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

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.