Caprese Quinoa Salad with Chicken

June 10, 2018

 

This is one of those meals that you can whip up with just a few ingredients, and it couldn’t be easier!  If you want to make this vegetarian, skip the chicken. This is great as a dinner at home, or a side to bring to a bbq. Just double the recipe!

 

Total Thyme: 20 minutes

 

Serves: 2 or 3, depending on how hungry you are

 

Ingredients:

Quinoa: 1 cup dry

 

Chicken Breasts: 2 thin, or 1 butterflied

 

Mozzarella Pearls: 4 oz (half of a container. I use this kind.)

 

Fresh Basil: Big handful

 

Cherry or Grape Tomatoes: 12-15

 

Balsamic Vinegar: 3 tbsp.

 

Olive Oil: 2 tbsp.

 

Sea Salt: to taste

 

Directions:

Preheat oven to 350 degrees Fahrenheit. While oven is heating up…

 

Cook quinoa. (Add 1 cup of quinoa and 2 cups of water to a small sauce pan and bring to a boil. Once boiling, turn down to a simmer and cook for about 20 minutes.)

 

Poke a few slits into the chicken and cover in balsamic. When the oven is ready, pop in and bake until cooked through (about 15 minutes.) While that cooks…


Loosely chop the basil and cut tomatoes in half.

 

When quinoa and chicken are done, chop chicken into bite size pieces and combine all ingredients in a big bowl. You’re done!

 

Scoop onto bowls or plates and enjoy.

 

HEALTHY- CHECK!

EASY-CHECK!
FAST- CHECK!

 

 

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