Executive Lunch Menu Recipe

Cook quinoa

Place rinsed quinoa and 2 cups of vegetable or chicken broth in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let rest covered 5 minutes, then fluff with a fork.

Prepare chicken

While quinoa cooks, pat chicken breasts dry and slice each into two thinner cutlets (about 6 oz each). In a bowl combine 1 tablespoon olive oil, minced garlic, lemon zest (from 1 lemon), smoked paprika, 1/2 tsp sea salt and 1/4 tsp black pepper. Toss chicken in the mixture to coat evenly.

Cook chicken

Heat a nonstick skillet over medium-high heat. Add the marinated chicken and cook 4–5 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove to a plate and let rest 5 minutes, then slice thinly on the bias. Squeeze 1–2 teaspoons lemon juice over the sliced chicken for brightness.

Assemble base: divide warm quinoa between two shallow bowls (about 1/2 cup cooked quinoa per serving). Arrange sliced chicken over quinoa.

Combine mixed baby greens, sliced cucumber, halved cherry tomatoes, diced avocado, and thinly sliced red onion in a large bowl. Sprinkle crumbled feta over the top. Toss very gently if dressing already added later; otherwise keep components separate to dress just before serving.

Make dressing

In a small jar or bowl whisk together 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, chopped parsley, 1/4 tsp sea salt and 1/4 tsp black pepper until emulsified. Taste and adjust acidity or sweetness as needed.

Dress salad just before serving: use roughly 1–2 tablespoons dressing per serving and toss lightly so greens remain crisp.

Quick-pickle radishes

In a small bowl combine 1/4 cup apple cider vinegar, 1/4 cup warm water, 1 tsp sugar, and 1/4 tsp salt. Stir to dissolve then add thinly sliced radishes. Let sit at room temperature for at least 10 minutes (or up to 1 hour refrigerated) to develop a mild tang.

Drain pickled radishes before using; reserve a tablespoon of the pickling liquid if you want to add a bright splash to the quinoa.

Plate the bowls: spoon the dressed salad to one side of each quinoa-and-chicken bowl or serve salad on the side per preference. Top with pickled radishes, a sprinkle of toasted sliced almonds, and microgreens or basil. Finish with a pinch of red pepper flakes if desired and a light drizzle of any remaining vinaigrette or 1 teaspoon reserved pickling liquid for extra brightness.

Serve immediately while chicken and quinoa are warm. Leftovers: store components separately (quinoa and chicken refrigerated up to 3 days, salad undressed) and reheat chicken/quinoa before assembling.