The Dueling Kitchens Recipe
A unique dining experience in Columbus, GA.
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Ingredients
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Main Dish
Side Dish
Method
Preparing the Main Dish
- 1
Marinate the Chicken
In a large bowl, combine olive oil, minced garlic, chopped rosemary, lemon juice, salt, and black pepper. Add the chicken breasts and ensure they are well-coated. Cover and let marinate in the refrigerator for at least 30 minutes.
- 2
Cook the Chicken
Preheat the grill or skillet over medium-high heat. Once hot, place the marinated chicken breasts on the grill/skillet. Cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Preparing the Side Dish
- 3
Cook the Quinoa
Rinse quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Remove from heat and let sit covered for 5 minutes.
- 4
Prepare the Salad
While the quinoa is cooking, chop the cherry tomatoes and cucumber. In a large bowl, combine cooked quinoa, chopped cherry tomatoes, diced cucumber, and crumbled feta cheese. Drizzle with olive oil and red wine vinegar. Season with salt and black pepper to taste. Toss gently to combine.