Wednesday, February 17, 2010


I got home from a painful neighborhood jog last night (I have become a treadmill whore. Street jogging just doesn't work for these old lady knees of mine. Note to self: stop leaving gym clothes at home) to find an excessively warm house-which gave me a lovely excuse to open the sliding door and take advantage of the awesome weather we've been having. Seriously, is winter over?

Anyway, it was the perfect environment for my summery dinner—Greek Chicken & Quinoa Salad. It also led to awesome compliment of the night—as my chicken was cooling, the hubby walked in the front door and greeted me with, "daaamn, that smell is coming from my house!? It smells amazing all the way to the parking lot!"

What's up, baby. Awesome. So here it is—amazing smelling, super tasting, forget-it's-winter-for-the-evening deliciousness. Enjoy.

Greek Chicken & Quinoa Salad
2 skinless, boneless chicken breasts
garlic powder
fresh thyme leaves, chopped fine
olive oil
1 cup uncooked quinoa
chicken bouillon cube
1 cucumber, peeled, seeded and cubed
A little less than one package cherry (or tiny yellow) tomatoes
Half a red bell pepper, seeded and chopped
1/4 of a red onion, thinly sliced
One 3.5oz package reduced fat feta
About a dozen pitted kalamata olives, chopped
1/4 cup toasted pine nuts
Head of romaine, torn or chopped in salad size pieces
About 2 tbsp olive oil
Rind and juice from one lemon
About a tbsp thinly sliced fresh basil
About a tsp minced fresh thyme
Splash of red wine vinegar
large pinch salt
Fresh pepper
3 garlic cloves, minced

Season chicken on both sides with salt, pepper, some thyme, and garlic salt. Heat a splash of oil in a nonstick skillet over medium-high heat. Add chicken, cook about 3-4 minutes a side, then add a half cup or so of water and simmer 10 minutes or until done. Let cool, then shred using two forks or your hands. If there is still liquid left, discard.

In rice pan, bring two cups of water and the bouillon cube to a boil. In the meantime, rinse and drain the quinoa. Add quinoa to boiling broth, cover, and reduce heat for about 20 minutes or until liquid is absorbed. Fluff with a fork. Transfer to large bowl, add chicken pieces, and stick in the fridge or freezer to cool.

In small bowl, whisk together about 2 tbsp oil, lemon juice and rind, thyme, basil, vinegar, salt, fresh pepper, and garlic.

When quinoa/chicken mix is mostly cool, add cucumber, tomato, bell pepper, onion, olives and pine nuts. Drizzle dressing and toss well. Cover and chill til ready to serve. Before serving, add cheese and toss again. Serve over bed of romaine.
Serves 4 main course servings. About 480 cals, 20g fat, 6g fiber

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