A healthy lifestyle beckons with this super fresh recipe. Perfect for dinner or lunch, this dish will keep you satisfied all day!
|4||Maple Leaf Prime® Boneless Skinless Chicken Breast, pounded out to a ¼ inch (35 cm) thickness|
|1/3 cup||(75 mL) olive oil|
|2 tbsp||(30 mL) dry oregano|
|Juice of 1 lemon|
|1||lemon, cut into round slices|
|3||sprigs fresh oregano|
|3 cups||(750 mL) kale, chopped|
|1 cup||(250 mL) quinoa or ancient grains, cooked|
|1/3 cup||(75 mL) sundried tomatoes, chopped|
|1/2 cup||(125 mL) feta cheese, crumbled|
|1/2 cup||(125 mL) chickpeas, drained and rinsed|
|1/3 cup||(75 mL) lemon juice|
|1 tsp||(5 mL) lemon zest|
|3 tbsp||(45 mL) Dijon mustard|
|1/4 cup||(60 mL) olive oil|
|1 tbsp||(5 mL) pepper|
|1 tbsp||(15 mL) fresh oregano, chopped|
PREHEAT grill to medium high heat.
PLACE chicken breast into a zip lock bag.
POUR olive oil, dry oregano, oregano, lemon juice, LEMON slices and salt and pepper over chicken.
MASSAGE well to coat.
SEAL zip lock and marinate in refrigerator for up to two hours or overnight.
IN a small bowl whisk together lemon juice, lemon zest, mustard, and oregano.
SLOWLY drizzle in olive oil and whisk until combined.
SEASON with salt and pepper.
IN a large bowl combine kale, quinoa, sundried tomatoes, feta and chickpeas.
POUR dressing over salad and toss to coat.
ALLOW to sit for about 15 minutes.
MEANWHILE remove chicken from marinade and grill 3 to 4 minutes per side or until an internal temperature of 165 degrees is reached.
SERVE chicken alongside salad and garnish with additional fresh oregano and lemon wedges if desired.
Kale can stand up to salad dressing well, allowing the salad to rest with the dressing enhances the taste!
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