Cooking Instructions
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Step 1
Rub the
Tyson® Chicken Breasts (3)
with the
Garlic (4 cloves)
,
Dried Sage (1 tsp)
and
Salt and Pepper (to taste)
.
Step 2
Place in a bowl or baking dish with 1/4 cup of
Lemon Juice (1/4 cup)
and
Red Wine Vinegar (3 Tbsp)
. Cover and refrigerate for at least a half-hour.
Step 3
Place the
Quinoa (3/4 cup)
and
Water (1 1/2 cups)
in a sauce pan. Bring to a boil over high heat, then reduce to a simmer and cover. After 15 minutes, the quinoa should absorb all the water and be al dente. Place in a bowl to cool.
Step 4
When the chicken is ready, grill it until completely cooked through. About 6 minutes each, turning every few minutes for even cooking.
Step 5
Whisk the
Olive Oil (2 Tbsp)
,
Balsamic Vinegar (3 Tbsp)
,
Honey (1 Tbsp)
, 1 tablespoon of lemon juice and salt and pepper (to taste) in a bowl. Stir in the
Scallions (1/2 cup)
to coat them and add flavor.
Step 6
When the chicken is cool enough to handle, chop it into 1-inch cubes.
Step 7
Toss the chicken with quinoa.
Dried Cranberries (3/4 cup)
,
Slivered Almonds (3/4 cup)
, Scallion and dressing. Add
Salt and Pepper (to taste)
.
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