Jamie Oliver Grilled lemon chicken breast with super green warm salad

Chicken:
4 chicken breasts flattened slightly (I used 6 ounce as measurement)
1 lemon juiced
1 tsp olive oil
I garlic clove

Salad:
2 large yukon gold potatoes (approx 10 oz) cut in wedges (10 small ones if that's what you have)
1 tbsp olive oil
1 head of broccoli florets, cooked
2.65 ounces (?1/2 cup) peas cooked (I put them in with the broccoli near the end and used frozen)
40 g Quinoa cooked (one serving)
2 carrots, peeled finely sliced
50 g arugula (or any greens)
25g roasted pine nuts (1 serving)

Dressing:
1/2 juice of a lemon
3.38 tbsp of olive oil
1 tbsp balsamic vinegar

Preheat oven to 375F

1 -Chicken:
marinate in fridge for 30 min - chicken + lemon-olive oil+1 garlic clove
2-Potatoes: toss wedges in olive oil and season with salt in a pan and roast in oven for 20 min

3-Salad:
Cook the quinoa according to package for one serving
Cook Broccoli and peas (throw peas in last minute if you using frozen) drain well.
Mix broccoli, peas, quinoa, carrots and arugula together. Add cooked potatoes and pine nuts

4-Broil or grill chicken for 15 min until done...toss into salad

5- dressing
Mix lemon juice, oil, vinegar and salt and pepper

pour over salad



Serving Size: 4 portions

Number of Servings: 4

Recipe submitted by SparkPeople user 7LYNNIE7.