COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

Chicken & Quinoa with Cherry Salsa

October 28, 2016

 INGREDIENTS:

 

1 c. quinoa, cooked

1 lb. frozen cherries, thawed

1/3 c. red onion, minced

2 packets of true lemon

1/2 tsp. dried basil

2 tsp. white wine vinegar

1 tsp. pomegranate vinegar (I bought mine at Trader Joe's)

2 tsp. honey

4 chicken breasts

salt and pepper (optional)

 

INSTRUCTIONS:

 

1.Combine cherries, onion, true lemon, basil, vinegar, and honey in a small bowl and mix together. 

**This can be done the night before to save on prep time. I make several small freezer bags of the salsa to have ready for weeknight dinners. 

 

2. Grill chicken for about 6 minutes on each side or until cooked thoroughly.  Let rest and cut into thin slices.

 

3. Place chicken on cooked quinoa and top with salsa.

 

ENJOY!

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