Ingredients
2
2 servings
- •2 cups water
- •1 cup uncooked quinoa
- •1 pinch salt
- •1 (8 ounce) boneless, skinless chicken breast
- •0.5 teaspoon salt
- •0.25 teaspoon ground black pepper
- •0.25 teaspoon garlic powder
- •0.25 teaspoon ground oregano
- •0.25 teaspoon ground paprika
- •1.5 teaspoons olive oil
- •1 medium lemon, juiced
- •1 tablespoon olive oil
- •1 teaspoon Dijon mustard
- •1 teaspoon honey
- •salt and ground black pepper to taste
- •1 (5 ounce) package arugula
Instructions
- 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.
- Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.
- 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.
- 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.
- Combine lemon juice, olive oil, Dijon, and honey in a cup. Season with salt and pepper. Whisk rapidly until dressing is smooth.
- Combine arugula, quinoa, and chicken in a large mixing bowl. Add dressing and toss to coat.
Nutritional Facts
Per 2 servings
- Calories: 574
- Carbohydrate: 67g
- Fat: 18g
- Fiber: 10g
- Protein: 41g
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