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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 673 calories
  • 35 min
  • 4 servings

Ingredients

  • 2 (6 oz) pkgs blueberries
  • 2 sticks celery
  • 1 ½ lb chicken breasts, boneless skinless
  • 16 fl oz chicken or vegetable broth
  • 2 cloves garlic
  • 1 small bunch green onions (scallions)
  • 1 small bunch Italian (flat-leaf) parsley
  • 2 lemons
  • 1 lime
  • 2 oranges
  • 1 cup quinoa
  • 1 (16 oz) pkg strawberries
  • black pepper
  • cumin, ground
  • extra virgin olive oil
  • honey
  • oregano, dried
  • salt
  • soy sauce

Instructions

  1. In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
    • 1 cup quinoa
    • 16 fl oz (2 cups) chicken or vegetable broth
  2. Meanwhile, wash and dry the fresh produce.
    • 2 oranges
    • 1 lime
    • 2 lemons
    • 2 sticks celery
    • 1 small bunch green onions (scallions)
    • 1 (16 oz) pkg strawberries
    • 2 (6 oz) pkgs blueberries
    • 1 small bunch Italian (flat-leaf) parsley
  3. Zest oranges into a medium bowl (set oranges aside for later use). Juice lime into the same bowl.
  4. Peel and mince garlic; add to the bowl with the lime juice, along with soy sauce, oil, and spices. Whisk to combine the marinade.
    • 2 cloves garlic
    • 2 tbsp soy sauce
    • 4 tsp extra virgin olive oil
    • ½ tsp cumin, ground
    • ½ tsp oregano, dried
    • ½ tsp black pepper
  5. Holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin cutlets. Place chicken in the bowl with the marinade, turn to coat, and set aside.
    • 1 ½ lb chicken breasts, boneless skinless
  6. Juice lemons into a large bowl; add oil, honey, salt, and pepper. Whisk to combine the dressing.
    • 2 tbsp extra virgin olive oil
    • 4 tsp honey
    • ½ tsp salt
    • ¼ tsp black pepper
  7. Using a clean cutting board, trim and cut celery and green onions crosswise into ¼-inch pieces; add both to the bowl with the dressing.
  8. Trim and thinly slice strawberries; add to the bowl along with the blueberries.
  9. Remove peel from the zested oranges; halve lengthwise, then slice crosswise into thin half-moons. Add to the bowl.
  10. Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl, stir to combine the salad, and set aside.
  11. Preheat a large skillet over medium-high heat.
  12. Once the skillet is hot, add oil and swirl to coat the bottom. Add chicken and marinade to the skillet; pan-fry until the chicken is golden and cooked through, 3-4 minutes per side. Remove from heat.
    • 2 tsp extra virgin olive oil
  13. Meanwhile, transfer the cooked quinoa to a baking sheet pan. Spread out in an even layer and let cool for 5 minutes.
  14. Add cooled quinoa to the bowl with the salad and gently stir to combine.
  15. Thinly slice chicken into strips.
  16. To serve, divide quinoa salad and chicken between plates. Enjoy!

Nutrition per Serving

Calories
673
Fat
23g
Net Carbs
60g
Protein
51g

Cookware

  • baking sheet pan
  • chef's knife
  • citrus juicer (optional)
  • colander
  • cutting board
  • garlic press (optional)
  • grater (optional)
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • nonstick skillet
  • stirring spoon
  • tongs
  • whisk or fork