Preheat the oven to 375 degrees Fahrenheit and prepare your chicken. Place your chicken on a baking sheet lined with parchment paper or the brown paper the butcher wraps the meat in. Season with 1 1/2 tsp olive oil, salt and pepper and rub into the meat. Cover chicken. I usually use a lasagna pan but you could use foil or another pan.
Bake for about 30- 40 minutes till the chicken gets an internal temperature of 155 degrees Fahrenheit. Check after 30 minutes and cook longer if needed. If you don't have a meat thermometer, you can check to see when it's done by cutting into the thickest part of the chicken and prying open the cut. If there is any pink color, cook longer. If the pink color has disappeared, it's done.
After chicken is done, remove from oven, after a few minutes carefully remove the covering (very hot steam will rush out which can burn you so be careful), and then let sit for 10 minutes. Then remove skin and bones (if using bone in skin on chicken) and cut chicken into strips (like in the picture) or cubes.
Meanwhile, cook your quinoa. Start by heating 1 1/2 tsp oil in a medium sized pot over medium high heat. Once hot, add onions and garlic. Sautè for a few minutes, then add quinoa. Stir occasionally, letting the quinoa pearl. After a few minutes, add 2 cups of water, increase heat to high, and bring to a boil. Once a boil is reached, reduce heat to low, cover with lid, and cook for 20 minutes.
Once your quinoa is done, add corn, bell pepper, basil, Italian parsley, sun dried tomatoes, feta, lemon juice, onion powder, Italian seasoning, and salt and pepper to taste. Mix well. If you do not have fresh basil and Italian parsley on hand feel free to replace them with more dried Italian spices (I definitely recommend at least using dried basil though).
Divide the quinoa salad mixture among 4 tupperwares and top each portion with 1/4 of the chicken. Place in the fridge to cool and enjoy later!
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