–4 chicken tenderloins or breast strips
–oregano (fresh if possible)
–lemon pepper (a prepared spice)
–salt and pepper
–chicken broth (non-fat, low sodium)
–arugula – spinach mix (packaged)
–strawberries (4 or 5)
–pecans (one-third small packaged, diced)
1 – Place chicken in a covered baking dish. Add one-fourth cup of chicken broth and a dash or two of lemon juice. Season the chicken with oregano, garlic powder, lemon pepper, salt, pepper, and olive oil. Set aside.
2 – Place two-thirds cup of quinoa in a large, wide-mouthed baking dish. Add one and one-third cup of chicken broth. Season with olive oil. Cook for 6 minutes on high in the microwave; then cook for 9 minutes on 50 percent power.
3 – Add one-third package of arugula – spinach mix to a mixing bowl. Slice strawberries and add to the bowl. Add pecans and one-third small cup of feta cheese. Stir gently. Add 2 tablespoons of honey to the salad, plus 2 squirts to lemon juice, and then olive oil to taste. Stir.
4 – Cook the chicken for 5 minutes in the microwave on high.
5 – Serve the salad cold while the chicken is cooking; then serve the chicken on top of the quinoa.
–chicken adapted from my husband Paul’s recipe (gleaned from a Greek restaurant years ago); salad and quinoa original.