Chicken Quinoa Bowls | Recipe Cart
We'll take this warm quinoa and arugula bowl, topped with herb-crusted chicken, olives and tomatoes, for lunch any and every day.
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Ingredients
- 4 chicken breast cutlets (about 5 oz. each)
- 1/4 tsp. herbes de Provence
- 1 c. red quinoa
- 1/4 c. Champagne vinegar
- 1/4 c. olive oil
- 2 green onions
- 2 tbsp. Dijon mustard
- 4 c. packed arugula
- 2/3 c. pitted green olives, quartered
- 12 oz. grape tomatoes, halved
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