- 2 breasts of cooked grilled chicken
- 1 container of arugula
- 1 cup of cooked quinoa
- 1 Tbsp of un-refined coconut oil
- 1 garlic clove minced
- 1 medium shallot thinly sliced
- 4 Tbsp of sunflower seeds
- 1/2 Tsp of Salt
- 1/4 Tsp of ground black pepper
- 2 Tbsp of fresh lemon juice
- 1 Tsp of lemon zest
- 1/4 cup of red wine vinegar
- 2 Tbs of water
- 6 Tbsp of grape seed oil
- Salt & Pepper to taste
- a couple drops of agave syrup
Cook & Prepare your chicken
Lightly season your chicken with a dash of salt and dash of pepper, spray both sides of your chicken with some cooking spray to prevent sticking while cooking.
You will cook the chicken in a 375 degree F oven, for about 30 to 40 minutes or until there is no evidence of pink (use a meat thermometer to confirm that the chicken is heated through to 170 degrees F) inside. Remove pan from the oven, set aside and cover with foil for about 10 minutes to lock in natural juices while your protein rests.
Once the chicken has rested use a sharp knife to slice your cooked chicken into thin slices and set aside.
Combine 2 cups of water and 1 cup of quinoa* (*do not forget to rinse your quinoa if stated on the package*) in a medium saucepan. Bring to a boil. Reduce your flame to low, cover and simmer until tender and most of the liquid has been absorbed. About 15 to 20 minutes. Fluff with a fork, and set aside. You also have the option to follow the directions on the back of the package.
In a small glass-measuring cup add all these ingredients below, whisk and set aside.
· 2 Tbsp of fresh lemon juice
· 1 Tsp of lemon zest
· 1/4 cup of red wine vinegar
· 2 Tbsp of water
· 6 Tbsp of grape seed oil
· Salt & Pepper to taste
· a couple drops of agave syrup
Warm the Salad
Warm your cast iron skillet or large frying pan on a medium flame.
Add the un-refined coconut oil to the heated skillet/pan.
Once the coconut oil has melted add the garlic, shallots, sunflower seeds to the oil and casually stir just enough so that all the ingredients get coated with the coconut oil. Add salt and pepper and mix again. Cook until the shallots start to sweat and the garlic starts to get puffy.
Add your cooked sliced chicken to your hot pan with the onions, garlic, and seeds. Turn the flame down a little and mix all the ingredients together.
Add arugula to the protein party, mix just enough to heat the arugula and REMOVE from the burner.
Finally, add 1 cup of your cooked quinoa to the arugula-chicken party, drizzle some dressing over the arugula-chicken mixture, toss and serve warm. Add some more dressing to the salad if needed.