Perry’s Military Menu Recipe
Special menu available for military personnel before 6 PM.
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Ingredients
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Main Dish
Side Dish
Salad
Method
Preparation
- 1
Prepare the Chicken
Preheat the grill or oven to 375°F (190°C). Mix olive oil, garlic powder, paprika, salt, and black pepper in a bowl. Coat the chicken breasts with the mixture and let them marinate for at least 15 minutes.
- 2
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 the quinoa is fluffy and the liquid is absorbed.
- 3
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and diced cucumber. Drizzle with balsamic vinegar and olive oil, then season with salt and pepper to taste.
Cooking
Serving
- 6
Plate the Dish
Serve the grilled chicken alongside the quinoa and sautéed vegetables, and add the salad on the side.
