This recipe takes the flavors of autumn (apples and cranberries) and blends them with protein-packed quinoa, pan-sauteed herbed chicken breasts, fresh greens and a tangy tarragon dressing.
Total Time
30min
4.7
3 Ratings
Author: Garlic & Zest
Servings:
2
Ingredients
•
1
Chicken Breast
•
1/4
tsp
Kosher Salt
•
1/4
tsp
Ground Black Pepper
•
1/2
Tbsp
Olive Oil
•
1 1/4
tsp
Dried Tarragon
•
4
cups
Lettuce
or Mixed Greens
•
1
cup
Quinoa
, cooked
•
1/4
cup
Toasted Sliced Almonds
•
1/4
cup
Dried Cranberries
•
1
Apple
Dressing
•
2
cloves
Garlic
, minced
•
1
Tbsp
Whole Grain Dijon Mustard
•
1
tsp
Dijon Mustard
•
1/4
cup
Champagne Vinegar
•
2
Tbsp
Chardonnay
•
1
tsp
Honey
•
1/2
tsp
Kosher Salt
•
1/4
tsp
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Sprinkle the large Chicken Breast (1) on both sides with Kosher Salt (1/4 tsp), Ground Black Pepper (1/4 tsp), and Dried Tarragon (1/4 tsp).
3.
Heat Olive Oil (1/2 Tbsp) in a small ovenproof skillet over medium high heat. When pan is very hot, add the chicken and sear for 1-2 minutes on each side, until it starts to brown.
4.
Transfer the pan to the hot oven and cook for an additional 10 minutes or until chicken is cooked through. Remove the chicken from the oven and let it rest on a cutting board.
For the salad, combine torn Lettuce (4 cups), Quinoa (1 cup), and Apple (1) in a large bowl. Slice the chicken crosswise and rest it on top of the salad.
8.
Sprinkle Dried Cranberries (1/4 cup), and Toasted Sliced Almonds (1/4 cup). Drizzle about 4 to 5 tablespoons of dressing over the salad.
9.
Serve and enjoy!
Nutrition Per Serving
CALORIES
645
FAT
18.1 g
PROTEIN
34.1 g
CARBS
86.7 g
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