Chicken Quinoa Bowls

Name: Chicken Quinoa Bowls
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 4 serving(s)
Ingredients: 4 chicken breast cutlets (about 5 oz. each); 1/4 tsp. herbes de Provence; 1 c. red quinoa; 1/4 c. Champagne vinegar; 1/4 c. olive oil; 2 green onions; 2 tbsp. Dijon mustard; 4 c. packed arugula; 2/3 c. pitted green olives, quartered; 12 oz. grape tomatoes, halved

By The Good Housekeeping Test KitchenPublished: Mar 17, 2017

Danielle Occhiogrosso

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

6 mins

Total Time:

21 mins

Jump to recipe

We'll take this warm quinoa and arugula bowl, topped with herb-crusted chicken, olives and tomatoes, for lunch any and every day.

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Ingredients

4 chicken breast cutlets (about 5 oz. each)
1/4 tsp. herbes de Provence
1 cup red quinoa
1/4 cup Champagne vinegar
1/4 cup olive oil
2 green onions
2 Tbsp. Dijon mustard
4 cups packed arugula
2/3 cup pitted green olives, quartered
12 oz. grape tomatoes, halved

Directions

1. Step 1Season chicken breast cutlets with herbes de Provence and 1/4 teaspoon each salt and pepper. Grill 3 minutes per side on medium-high or until cooked through.
2. Step 2Cook quinoa as label directs.
3. Step 3In blender, puree Champagne vinegar, olive oil, green onions, Dijon mustard and 1/4 teaspoon salt. Toss half of vinaigrette with cooked quinoa, packed arugula, grape tomatoes and pitted green olives. Serve chicken over quinoa with remaining vinaigrette.

Nutritional information (per serving): About 500 cals, 36 g protein, 35 g carbs, 23 g fat (4 g sat), 8 g fiber, 865 mg sodium

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