Herb Chicken Breast, Quinoa & Arugula-Tomato Salad
Balances the Skeletal Body System Ingredients: Servings 2 2-4 oz. skinless organic chicken breasts rinsed well, pat dry ½ of a fresh bunch of washed arugula leaves shredded, then placed in a large bowl, 2 gherkins peeled, then chopped in quarters ½ red onion diced, 1 Italian plum tomato Distilled apple cider vinegar 1 tablespoon 2 cloves fresh garlic diced ¼ cup chopped Italian parsley, and 1 tsp. dry mixed herbs 1 tsp. turmeric spice Sea salt and black pepper sprinkled lightly 2” ginger root grated directly on top of salad 1 tbsp. virgin olive oil, ½ lime squeezed with pulp on salad Directions: Pre-heat oven to 375F for 10 minutes. Place rinsed chicken in a separate bowl. Add spices, parsley, herbs, onion, and garlic then mix well. Place chicken in non-stick baking pan and bake for ½ hour, basting periodically. In a separate small pot with tight fitting lid pour 1 cup of water and ½ cup of rinsed Quinoa, mix well and bring to a boil. Lower heat cover and simmer for 15 minutes or until water is absorbed and Quinoa is fluffy. Add virgin olive oil and ½ lime squeezed, with 2” grated ginger directly on your salad, add chopped gherkins & diced tomato in salad then sprinkle lightly sea salt and pepper, mix well and enjoy! Daily Allowance Facts: Per Each Serving Calories 375, Protein 40g, Carbs 32g, Fiber 12g, Fat 28g, Sodium 200mg Wine Pairing: Pinot...
