One of my least favorite things about summer – especially summer in Los Angeles – is trying to cook when it’s triple digit weather. Who wants to turn on their oven or stove?!
This is the perfect quick & easy dinner for one of those nights!
And when you’ve been in an extended heat wave, this is the perfect thing to plan for since the marinade on the chicken works best if you marinade overnight!
Who else thinks pre-cooked quinoa is kind of a life saver??! Again, minimizes time in front of a hot stove!
8 oz. Pre-cooked Quinoa
2 c. Baby Arugula
12-18 Cherry Tomatoes, halved
1 Avocado, sliced
1 Cucumber, seeded** & diced
3 TB EVOO [or Grapeseed Oil or Avocado Oil]
1 TB White Balsamic Vinegar
1/4 c. Cilantro, stems discarded
Himalayan Pink Salt, to taste
Pepper, to taste
**If you have a melon baller, it’s the perfect tool to remove the seeds from cucumber!
Use Magic Bullet, if you have one, for Cilantro Vinaigrette. If you don’t, you’ll just have to cut the cilantro leaves yourself & mix everything together with a whisk.
Put all salad ingredients to a bowl, add dressing, and mix.
If you’re vegan or vegetarian, you can stop there & enjoy.
Maybe even add hemp hearts or chia seeds for added protein & crunch.
If you aren’t, feel free to try one of my favorite chicken recipes of all time!
Mint Garlic Chicken:
4 Chicken Breasts, Tenderloins or Thighs [1.5 lbs total]
1/2 c. Fresh Mint Leaves
1 TB Lemon Juice
1 TB Grapeseed Oil [or EVOO, if preferred]
1 TB Tamari Sauce [can substitute Liquid Aminos, if preferred]
4 Garlic Cloves
1/4 tsp Red Pepper Flakes
1/4 tsp Ground Black Pepper
1/8 tsp Himalayan Pink Salt
In a Magic Bullet or blender, mix all the ingredients for the marinade until smooth.
Pour over chicken in Ziploc bag, making sure to turn to coat the chicken. Marinade for 4 to 24 hours.
When ready, place chicken on grill & cook for 12-15 minutes, or until no longer pink & at 170 degree F. If you don’t have a grill, you can cook on the stove in a frying pan. In that case, ideally, use a frying pan that can finish off the cooking in the oven, if the breasts or thighs are too thick.
Serve with the quinoa salad & enjoy!