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-
Prep
- 15 min
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Prep
-
- Total
- 25 min
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- Serving
- 4
Grilled Chicken and Quinoa Bowl
Featured Product
Mozzarella Fresca
Smooth, delicate and delightful, Mozzarella Fresca is a fresh soft cheese ball with a creamy, white texture
Ingredients
For the grilled chicken
- 1 tbsp (15 ml) vegetable oil
- 2 skinless, boneless chicken breasts
- Sea salt and freshly ground black pepper, to taste
For the dressing
- ½ cup (125 ml) extra-virgin olive oil
- 2 tbsp (30 ml) lemon juice (about half a lemon)
- ½ cup (125 ml) coarsely chopped fresh Italian (flat-leaf) parsley
- &frac
- 14 cup (60 ml) coarsely chopped fresh mint
- 1 tsp (5 ml) Dijon mustard
- Sea salt and freshly ground black pepper, to taste
For the salad
- 250 g Saputo Mozzarella Fresca cheese
- 1 cup (250 ml) cooked quinoa
- Baby spinach
- Yellow beets, cooked and sliced
- Cherry tomatoes, halved
- Kalamata olives
Directions
To make the chicken:
- Lightly oil a grill set to medium-high heat. Season the chicken breasts with sea salt and freshly ground black pepper. Grill until done, 8 to 10 minutes, turning the chicken breasts halfway through. Let cool, then slice.
To make the dressing:
- Place all the ingredients in a blender and blend until emulsified and smooth (the dressing will look like a loose pesto). Store in an airtight container.
To make the salad:
- Break the ball of Mozzarella Fresca cheese into pieces. Lay the grilled chicken, the Mozzarella Fresca cheese, and all the salad ingredients in a large shallow bowl or on a large serving plate. Drizzle some of the dressing all over. Serve immediately, with additional dressing on the side.
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