Okay, I am so sick of this week! It's only Wednesday, and I am so ready for the weekend already!
So tonight we had leftover chicken breast and turned it into chicken piccata along with a quinoa and herb salad.
For the salad, start by preparing 1 cup of uncooked quinoa using the directions on the packaging, except use chicken stock instead of water. Meanwhile, in a bowl, whisk together 1/4 cup of chopped parsley, 1 tablespoon choppped basil, 1/2 tablespoon chopped mint, 1 tablespoon chopped chives, juice of 1/2 lemon, 1 tablespoon red wine vineagar, and 2 tablespoons olive oil. When quinoa is cooked, add it to the bowl and toss to combine. It took all of about 15 minutes, and made a tasty side dish!
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