Greek Chicken with Grape Taboule
By Giant Eagle
Prep Time: 15 min.
Cook Time: 20 min.
Preheat oven to 375°F. Place chicken breasts in a bowl with the Souvlaki marinade. Use your hands to make sure the chicken gets fully coated. Finely chop the mint and parsley. Slice the green onions thinly. Cut the red and green grapes in half. Follow the microwave instructions on the quinoa; once cooked, place in a colander and rinse with cold water until cooled.
Heat a grill pan on high on the stove until it starts to smoke (should take 1-2 minutes). Spray with a pan spray and place chicken on the grill pan. Cook for 5 minutes on each side and then place chicken on a sheet tray and cook in the oven for 10 minutes or until the chicken reaches a minimum internal temperature of 165°F.
Meanwhile, mix the quinoa with the green onions, red wine vinegar, mint, parsley, grapes, olive oil, salt and pepper. Mix well and allow to sit for 10 minutes.
After chicken is cooked, allow to rest for a few minutes and cut on the bias into 3-4 pieces. Serve on a bed of the grape taboule and garnish with arugula.
Approximate Nutritional Information (Per serving):
Calories 360, Fat 13g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 75mg, Sodium 540mg, Total Carbohydrate 28g, Fiber 5g, Sugars 7g, Protein 32g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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