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Marinated Chicken Breast with Quinoa Vegetable Melange & Arugula Salad
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Marinated Chicken, Quinoa & Vegetable Melange and Green Salad

Course: Main Course, Salad, Side Dish
Keyword: Green, Healthy, Marinated, Quick

Ingredients

  • 4-6 Chicken Breasts
  • Ranch Dressing
  • Breadcrumbs
  • 2 tbsp Avocado Oil
  • Salt, to taste
  • Pepper, to taste
  • Onion Powder, to taste
  • Garlic Powder, to taste
  • Trader Joe's Quinoa and Vegetable Melange
  • Arugula
  • Spinach
  • Sweet Pepper (and color/type)
  • Small or Cherry Tomatoes
  • Feta or Blue Cheese
  • Balsamic Vinegar
  • Garlic Expressions Dressing
  • Nuts (Pecans or Walnuts) Optional
  • Sunflower Seeds (Optional)

Instructions

  • Marinate Chicken Breasts for 20 minutes to a few hours in ranch dressing---whatever amount of time you have.
  • Dredge chicken in breadcrumbs
  • Pan-fry chicken in avocado oil for approximately 3 minutes on each side then bake in the over at 375 degrees for around 20-25 minutes. Or, use an air fryer and cook for 10-12 minutes, around 5 minutes on each side.
  • Prepare quinoa & vegetable melange according to directions using veggie or chicken stock
  • Mix ingredients together for green salad, topping off with Garlic Expressions dressing or your favorite dressing

Notes

For the green salad, Nancy uses whatever veggies she has on hand. Even leftover corn from the grill (cut off the cob) is great in this salad.