Chicken, Quinoa & Arugula Power Salad

1. 1

   In a medium saucepan, bring water, quinoa, and a pinch of salt to a boil. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 15 to 20 minutes. Fluff with a fork and let it cool completely.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C). Line a small baking dish with foil.

3. 3

   Heat a grill pan over medium-high heat. Season the chicken with salt, pepper, garlic powder, oregano, and paprika. Brush with olive oil and sear in the hot pan until grill marks form, 3 to 4 minutes per side. Move the chicken to the prepared baking dish.

4. 4

   Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 20 minutes. An instant-read thermometer inserted in the center should register at least 165 degrees F (74 degrees C). Remove from the oven and rest for 5 minutes. Cut into 1/2-inch cubes.

5. 5

   In a cup, combine lemon juice, olive oil, Dijon, and honey. Season with salt and pepper. Whisk briskly until the dressing is smooth.

6. 6

   In a large mixing bowl, combine arugula, quinoa, and chicken. Add the dressing and toss to coat.

• Calories 493.21 kcal High
• Protein 18.17 g Good Source
• Carbs 85.82 g Moderate
• Total Fat 9.37 g Moderate
• Saturated Fat 0.47 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 8.81 mg Low Source
• Sodium 41.31 mg Low Source
• Fiber 14.55 g Good Source
• Sugar 14.85 g High
• Added Sugar 10.14 g High
• Calcium 94.32 mg Low Source
• Iron 4.71 mg Good Source
• Potassium 143.62 mg Low Source
• Vitamin A 0.17 mcg_rae Low Source
• Vitamin C 22.75 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Mustard
• Garlic 🧄