Name: Lemon-Herb Pan-Grilled Chicken with Warm Quinoa, Shaved Beet & Orange Arugula Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 560 g Boneless skinless chicken breasts, pounded to 1/4" (140 g per person); 200 g Dry quinoa (any color), rinsed well; 400 ml Water or low-sodium chicken broth (for quinoa); 240 g Raw beet, very thinly shaved (use a mandoline or sharp knife); 120 g Arugula (rocket), washed and spun dry; 2 whole Navel oranges, segmented (about 1/2 orange per person); 4 tbsp Extra-virgin olive oil; 4 tbsp Fresh lemon juice; 2 cloves Garlic, minced; 4 tsp Fresh thyme leaves, chopped; 1 tbsp Unsalted butter (optional — for finishing the chicken)

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