Saturday Lunch Recipe

Prepare the marinade

In a shallow bowl or resealable bag combine 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, minced garlic, chopped parsley, thyme, 1.5 tsp salt and 3/4 tsp black pepper. Whisk to combine.

Marinate the chicken

Pound or score chicken breasts lightly so thickness is even (about 3/4-inch). Add chicken breasts to the marinade, coating well. Refrigerate for at least 20 minutes and up to 2 hours.

Preheat grill or pan

Preheat an outdoor grill to medium-high or heat a heavy skillet/grill pan over medium-high heat. Brush the grill grates or pan with 1 tbs olive oil to prevent sticking.

Cook the chicken

Remove excess marinade and place chicken on the hot grill or pan. Cook 5-7 minutes per side, or until internal temperature reaches 74°C (165°F) and juices run clear. Cooking time varies with thickness—adjust as needed.

Rest the chicken

Transfer cooked chicken to a cutting board and let rest for 5 minutes before slicing. This keeps the meat juicy.

Roast the vegetables

Preheat oven to 425°F (220°C). On a rimmed baking sheet toss diced zucchini, red bell pepper, and red onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Spread in a single layer and roast 18-22 minutes, stirring once halfway, until vegetables are tender and lightly caramelized. Add cherry tomatoes for the last 6 minutes of roasting so they soften but keep shape.

Cook the quinoa

While vegetables roast, rinse 1 cup quinoa in a fine mesh strainer. In a small saucepan bring 2 cups stock (or water) to a boil, add quinoa, reduce to low, cover and simmer 12-15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Combine and finish

Transfer warm quinoa to a large bowl. Add the roasted vegetables and drizzle 1 tbs lemon juice. Toss gently to combine. Taste and adjust seasoning with extra salt and pepper if needed. Stir in chopped basil if using.

Make the vinaigrette

In a small bowl or jar whisk together 3 tbs extra virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Dress the greens

Place 5 cups mixed salad greens in a large bowl. Just before serving, drizzle vinaigrette over the greens (start with half and add more to taste) and toss gently to coat.

Slice the rested chicken breasts crosswise into 1/2-inch slices. Divide warm quinoa and roasted vegetables among four plates, add a handful of dressed mixed greens, and top with sliced lemon-herb chicken. Sprinkle with crumbled feta or goat cheese if using, and serve with lemon wedges.

Leftovers: store chicken and quinoa/vegetables in separate airtight containers in the refrigerator up to 3 days. Dress greens just before serving.