Sunshine Platter Recipe

Make the marinade

In a bowl, whisk together 1 cup fresh orange juice, 2 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp honey, minced garlic, smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate the chicken

Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Seal or cover and refrigerate for at least 30 minutes and up to 2 hours.

Cook the chicken

Preheat oven to 400°F (200°C) or heat a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and pat dry. If using a skillet, add 1 tsp olive oil and sear chicken 3-4 minutes per side until golden. Transfer to oven-safe dish, pour a tablespoon of reserved marinade over the top, and bake 12-15 minutes until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.

Rinse 1 cup quinoa thoroughly under cold water. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the finely chopped shallot and sauté 2-3 minutes until translucent.

Add rinsed quinoa to the saucepan and toast 1 minute, stirring. Stir in 2 cups broth, 1 tsp turmeric, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer 15 minutes, or until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While quinoa cooks, preheat a skillet over medium heat and add 1 tbsp olive oil. Add yellow bell pepper strips and zucchini slices. Sauté 4-5 minutes until just tender but still bright.

Add halved cherry tomatoes, lemon zest, salt and 1/4 tsp black pepper. Cook 1-2 more minutes until tomatoes soften slightly. Stir in 2 tbsp sliced basil just before removing from heat.

In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp mayonnaise, 2 tbsp orange juice, 1 tbsp lemon juice, 1 tsp honey and 1 tsp Dijon mustard until smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed.

To assemble the Sunshine Platter for 2-3 servings, arrange a bed of 2 cups baby spinach on a large platter or two plates.

Spoon half of the warm quinoa pilaf onto the platter and fan the sliced citrus-marinated chicken on top. Add the Bright Vegetable Medley alongside.

Nestle sliced avocado, orange segments, and sprinkle toasted sliced almonds and chopped parsley over the top.

Drizzle the creamy sunshine dressing over the chicken and vegetables, or serve on the side. Serve immediately while quinoa and chicken are warm.