Recipe Intro From feedfeed
We love making healthy lunches for the team at FeedfeedBrooklyn; a big delicious salad with protein makes for a perfect summer lunch. We marinated the chicken breasts in Simply Organic spices for about 30 minutess and then baked it quickly in the oven. We served this with fluffy quinoa, a fresh cucumber, tomato and arugula salad and a mint yogurt sauce.
This post is not in paid partnership with Simply Organic. While we do work with the brand, this recipe was crafted by our editorial team at FeedfeedBrooklyn.
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Prep time 30 minutes
Cook time 30 minutes
Yield: Serves or Makes 2-3
Clean chicken breast and add all of the marinade ingredients to a large bowl. Add chicken and mix well. Marinade in fridge for 20 minutes.
For Yogurt Sauce - wash herbs and set aside. In a blender add lime juice, herbs, salt, cumin and jalapeño and blend until you get a smooth paste, add water as needed to get the mix going.
Add yogurt to a bowl and mix the green paste with it, taste and add salt accordingly. Set aside.
For salad dressing - add olive oil, salt, pepper and lime juice to a mason jar and shake well to emulsify to make a dressing.
For Salad - add salad leaves to a bowl and add cucumber, tomato and onion. Drizzle dressing on top and toss. Set aside.
For Chicken - Preheat oven for 10 mins at 450 F. Place rack on a sheet pan, spray with oil and lay chicken breasts on them with 1 inch distance between each breast. Bake chicken for 25 minutes, or until cooked through.
For Quinoa - rinse quinoa until water runs clean and add to a pot with water and salt cook on medium heat for 15 mins. Once the water has dried out, shut off heat cover and let it stand for 10 more mins. Fluff with a fork and serve.
Serve sliced chicken with quinoa, a spoonful of salad and a drizzle of mint yogurt sauce.