Entree 18 Recipe
Make Entree 18 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sides
Method
Preparing the Chicken
- 1
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, lemon juice, paprika, salt, and black pepper. Mix well. Add the chicken breasts to the marinade and coat evenly. Cover and refrigerate for at least 30 minutes.
- 2
Cook the Chicken
Preheat a grill or skillet over medium-high heat. Remove chicken from the marinade and discard the leftover marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Once cooked, let it rest for a few minutes before slicing.
Preparing the Quinoa Salad
- 3
Cook the Quinoa
In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
- 4
Prepare the Salad
In a large bowl, fluff the cooked quinoa with a fork. Add halved cherry tomatoes, diced cucumber, and crumbled feta cheese. Toss gently to combine.
Final Assembly
- 5
Serve the Dish
Slice the grilled chicken and place it on a plate. Serve alongside the quinoa salad and garnish with chopped fresh parsley.