Lemon Roasted Chicken Spinach Quinoa Salad
I love quinoa.
It is a great wheat-free/gluten-free alternative to other grains and an amazing source of protein containing all nine essential amino acids.
This healthy Lemon Roasted Chicken Spinach Quinoa dish is a perfect weeknight meal. It is packed with protein and good-for-you goodies, to help you feel satisfied and full. It also makes great leftovers to take to work the next day.
What You'll Need
3 cups cooked quinoa
6 cups baby spinach
1 cup shredded carrots
juice from 1 lemon
2 tablespoons extra virgin olive oil
1 cup cherry tomatoes, halved
1/2 purple onion, chopped
sea salt, to taste
pepper, to taste
3 tablespoons hemp seeds
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon grated ginger
1 tablespoon chopped tarragon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, finely chopped
6 skinless, boneless chicken breast halves
What You'll Need To Know
In a wide, shallow dish, stir together lemon juice, orange juice, ginger, tarragon, salt, pepper, and garlic.
Add chicken, turn to coat, cover, and refrigerate, turning occasionally, for 2 to 3 hours or overnight.
Prepare a fire on a grill or preheat oven on broil setting.
Position the oiled grill rack 4 to 6 inches above the fire.
If using the oven, cook chicken 6-8 inches from broiler about 5-7 minutes.
Turn and cook an additional 5-7 minutes.
Remove chicken from marinade and pat dry; reserve the marinade.
Arrange chicken on the rack and grill, turning two or three times and brushing with the reserved marinade, until chicken is no longer pink in the middle, 15 to 20 minutes.
Transfer to plates slice.
In a large mixing bowl, add quinoa, spinach, shredded carrots, cherry tomatoes, onion, lemon juice, olive oil, salt and pepper and mix ingredients well.
Divide evenly and top with chicken and sprinkle with hemp seeds.
Recipe makes 6 servings.