- ! package romaine
- 1 lb thin chicken breasts, sliced
- 2 cups frozen peas, thawed
- 2 cups red quinoa
- 4 radish, sliced thin
- 1/4 cup chopped chives
- 2 tablespoons fresh dill
- 1 lemon; juiced
- 1/2 cup herb goat cheese
- 2 tablespoon olive oil
- sea salt/cracked pepper
*chicken broth or vegetable broth can be used to prepare your quinoa for extra flavor
Prepare your red quinoa according to the package ahead of time, I let mine get to almost room temperature.
Heat oil on medium high. Salt and pepper the chicken, then saute for 3-5 minutes. Stirring often until almost cooked throughout. Add your lemon juice, chives and dill. Continue to cook for 3-5 minutes. Or until chicken is completely done.
Add in your peas.
Remove from heat. Allow to sit for 5 minutes. Stir in your quinoa.
Spoon into your romaine ‘boats’. Top with goat cheese and radishes.
