Lemon Pepper Chicken over Quinoa, Apple, and Cheddar Salad with Lemon Thyme Dressing

Chef Mandy strikes again.

Mandy is all about healthy eating, see for yourself!

Gather thy ingredients: 

For the Lemon Pepper Chicken:

• 4 boneless skinless chicken breasts

• 2 tsp garlic powder

• 1 tbsp fresh oregano

• 1 lemon (zest and juice)

• Salt & pepper to taste

1. Season chicken with salt, pepper, garlic powder, and lemon juice. Marinate for 15-30 min.

2. Roast at 375 for 20-30 min depending on thickness of chicken

For the Quinoa, Apple, and Cheddar Salad

• 1 c Quinoa

• 1 c Vegetable broth

• 1 c Cubed cheddar cheese

• 2 Small diced pink lady apples

• 4 Persian cucumbers

• 1 c Dried cranberries

• 1 Thinly sliced shallot

• 1/2 c Chopped parsley

• 4 c Arugula

• 3 Lemons (zest and juice)

• 1 1/2 T honey

• 3/4 c EVOO

• 1 T Dijon mustard

• 3 T Minced fresh thyme

• 1/2 c Toasted hazelnuts

Instructions:

1. Cook the quinoa in salted water and then cool in the fridge.

2. In a large bowl, whisk the lemon juice, EVOO, honey, dijon, thyme, salt and pepper.

3. Add the other salad ingredients to the bowl of mixed dressing (except for the hazelnuts, and arugula) and toss until well combined.

So, what now?

Now the fun begins! Chef Mandy likes to slice the chicken and put it right over the salad with the dressing! Don’t forget to add those toasted hazelnuts and arugula when it is time to serve! Bon Appétit!  🥄

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