Ingredients

The following ingredients have 4 Servings
  • 1 lb chicken breasts (see below)
  • 2 tbsps balsamic vinegar
  • 1 tbsp greek seasoning (or italian)
  • 1 cup cooked quinoa
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1 cup kale (torn into small pieces)
  • 1/2 cup sundried tomatoes (rinsed if marinated in oil)
  • 1/2 red onion (diced)
  • 1/2 cup olive oil
  • 1/3 cup apple cider vinegar
  • 1 tbsp lemon juice (fresh)
  • 1 tsp lemon zest
  • 1 garlic clove (minced)
  • 1 tsp oregano
  • 1 tsp dijon mustard
  • salt and pepper to taste

Instruction

  • Preheat oven to 400F
  • Line a baking sheet with parchment paper and lay out the chicken on top. Drizzle with the balsamic vinegar and greek or italian seasoning. Bake for 35-40 minutes or until done.
  • While the chicken is cooling add the quinoa, bell peppers, kale, and sundried tomatoes to a large salad bowl.
  • In a small bowl whisk together the vinaigrette ingredients. Pour over the quinoa. Toss together.
  • Slice the chicken and add to the salad. Toss well to coat.