Ingredients:
1 lb. boneless, skinless chicken breasts
1 bag of mixed salad - your choice
1 bag of Trader Joes Quinoa & Vegetable Medley
(or a store bought brand that you like/prefer)
1/2 cup of Italian dressing to marinate chicken
(I use Olive Garden Italian Dressing)
Salt & Pepper
Directions:
The evening prior, or at least 4 hours in advance, place chicken breasts in a large plastic bag and pour in salad dressing to marinate.
When ready to begin cooking, heat up grill to medium-high heat. Place chicken on grill and cook for about 3-4 minutes on each side (depending upon thickness). Chicken will be done when juices run clear, or a digital thermometer reads 165 degrees.
(I'm baking in the Texas heat, along with the chicken)
Once chicken is done, remove from grill and tent with foil. *Don't forget to turn off the propane!
While chicken is resting, cook up the quinoa on the stove - per the directions, and mix your salad.
(I love all things Trader Joe's)
Once all three yummy components are ready, put them all together, salt & pepper to taste, and enjoy!
(Mangia! Mangia!)
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