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Frequently paired with
The best thing to pair and share with Lunch Plated
Ingredients
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Main Course
Side Dish
Salad
Method
Main Course Preparation
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper to create a marinade. Add the chicken breast and coat well. Cover and refrigerate for at least 30 minutes.
Cook the Chicken
Preheat the oven to 375°F (190°C). Place the marinated chicken in a baking dish and bake for 25-30 minutes or until the chicken is cooked through and juices run clear. Let it rest for 5 minutes before slicing.
Side Dish Preparation
Cook the Quinoa
Rinse the quinoa under cold water. In a saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Sauté the Vegetables
In a large skillet, melt butter over medium heat. Add mixed vegetables and sauté for about 5-7 minutes until tender. Stir in cooked quinoa and season with salt and pepper.
Garnish
Fluff the quinoa and vegetable mixture with a fork. Sprinkle with fresh parsley before serving.
Salad Preparation
Prepare the Salad
In a large bowl, combine mixed greens, halved cherry tomatoes, and sliced cucumber. Toss gently to combine.
Add Cheese and Dressing
Sprinkle feta cheese over the salad and drizzle balsamic vinaigrette on top. Toss lightly to coat all ingredients.