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Ingredients

Directions

  • Set aside ¼ cup of the marinade. Place remaining marinade and chicken breasts in a shallow dish, cover and refrigerate 30 minutes.

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  • Heat oven to 400°. On a baking sheet, toss tomatoes, olive oil, 1/4 tsp of the salt and the pepper. Roast at 400° for 15 minutes, until tomatoes are softened and slightly charred.

  • Heat a grill pan over medium heat. Coat pan with nonstick cooking spray. Remove chicken from fridge; discard marinade and season chicken with remaining salt. Cook breasts, 4 at a time, until cooked through, 5 minutes per side.

  • Transfer 4 chicken breasts to a container with a tight-fitting lid. Refrigerate for Wednesday.

  • Spoon quinoa into a large glass bowl. Microwave until warm, 3 minutes. Stir in reserved marinade, roasted tomatoes and arugula. Serve with chicken breasts. Garnish with lemon wedges.

Nutrition Facts

395 calories; 11 g total fat; 99 mg cholesterol; 806 mg sodium. 28 g carbohydrates; 45 g protein;

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