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



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



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.






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