Quinoa Crusted Chicken Parmesan Salad

• Gluten free

• Meat

  • 1 Chicken breast [butterflied

• Produce

  • 1 Avocado
  • 1/2 cup Cucumber
  • 2 cups Lettuce
  • 1 tsp Thyme, dried
  • 1 Tomato [sliced into, wedges

• Condiments

  • 1 Black olives
  • 1 Marinara sauce, organic

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1/2 cup Parmesan [shredded] and more

Found on livingchirpy.com

Description

Ingredients

• 1 • chicken breast [butterflied and halved]
• 1 cup • quinoa
• 1/2 cup • parmesan [shredded] and more for the top
• 2 cups • lettuce
• 1 • tomato [sliced into wedges]
• 1 • avocado [sliced]
• 1/2 cup • cucumber [cubed]
• 1 tsp • dried thyme
• to taste • black olives [finely chopped]
• to taste • organic marinara sauce
• to taste • salt and pepper

Directions

• Preheat oven to 400ºF/200ºC.
• Bring 2 cups of water to the boil, add the quinoa, salt, pepper, and thyme. Turn down the heat and simmer until all the water is soaked up - approximately 10 minutes. Mix in the parmesan and set aside to cool.
• Once the quinoa is cold enough to handle, coat each piece of chicken with it and arrange on top of a prepared baking tray. Slide into the oven for 20 minutes.
• Once the chicken is cooked, cover each piece with marinara sauce and more cheese, and slide under the broiler for 2-4 minutes. Remove the chicken and slice into strips.
• Divide the lettuce, tomato, cucumber, avocado and chicken between two plates.
• Finally, sprinkle the finely chopped black olives on top.