Chicken with Quinoa Salad

Portion Size: 3 oz. boneless pork plus 1 cup lettuce and 1 cup quinoa mixture.

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 lbs. boneless skinless chicken breastsTrim all visible fat. Or sub. 
1 teaspoon salt
½ teaspoon black pepper
¼ cup oil
2 cups quinoaMay substitute cooked barley or brown rice for quinoa (except for gluten free)
6 cups water
¼ cup olive oil
1 teaspoon paprika
1 teaspoon garlic powderOr 2 cloves minced
8 cups romaine lettuceWash, trim and chop
½ cup feta cheese (optional)
2 limes, zested and juiced
½ cup cider vinegar
1 Tablespoon honey
1 cup fresh tomatoesWashed, trimmed and chopped
1 cucumberWashed, trimmed and chopped
This is a gluten free recipe. Always check each ingredients to be sure it is gluten free.

Directions:

Steps:Directions: Critical Control Point /Quality Assurance
1Season chicken with salt and pepper.
2Heat oil in large skillet over medium high heat. Brown chicken, 7-8 minutes per side. Set aside and keep warm.Cook until internal temperature reaches 165°F for 15 seconds for chicken. 
3Combine the quinoa and water in a pot and bring to a boil. Once boiling, reduce to medium heat and let the quinoa cook until all the water is evaporated. (about 15 minutes)
4In a large bowl combine the quinoa, feta, red onion, lime juice and zest, cider vinegar, honey, tomatoes, cucumbers and toss to combine. Chill until ready to serve. 
5Arrange 1 cup lettuce on each plate. Top lettuce with 1 cup quinoa mixture and arrange  thinly sliced warm chicken on top of quinoa.

Jacqueline Larson M.S., R.D.N. and Associates