Chicken with Chopped Greens, Beans, and Quinoa
A fast, health focused bowl featuring roasted chicken, fresh greens, garbanzo beans, roasted peppers and quinoa all tied together with a quick and easy vinaigrette for when a filling, fresh meal is needed. Tip: roast, dice and store the chicken in the refrigerator to make this even faster/easier.
WHISK VINAIGRETTE
3/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
2 tsp fresh grated lemon juice
1 tsp minced garlic
FOR ASSEMBLY
4 pouches microwave quinoa
1 can garbanzo beans, drained
2 tbsp chopped roasted red peppers
2 cups chopped kale
Reserved vinaigrette
Reserved roasted chicken
Directions
1. Preheat oven to 425F.
2. Season chicken breasts with salt and pepper to taste and lay them out on a greased sheet pan or Pyrex casserole.
3. Roast for 15-20 minutes, turning once, or until > 165F internal temperature as measured by a calibrated thermometer.
4. Remove from tray and allow to cool and then dice 1/2" x 1/2". If finishing the recipe please keep the oven on.
WHISK VINAIGRETTE
1. Combine all ingredients in a non reactive bowl and whisk to combine.
2. Season with salt and pepper to taste.
3. Reserve until ready to plate.
FOR ASSEMBLY
4. Reconstitute the microwave quinoa pouches according to the manufacturers instructions.
5. Combine the garbanzo beans, chopped red peppers, chicken, kale, and vinaigrette in a bowl and stir to combine.
6. Spoon chicken and garbanzo bean mixture over quinoa and serve immediately.
