Salmon with Lentils

Bring warmth and brightness to your table with this zesty southwest-inspired meal. Recipe and image courtesy of Live Well With Parkinsons in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.
Directions for: Southwestern-Style Chicken & Quinoa

Ingredients

4 chicken breasts, boneless and skinless

tsp (4 mL) salt

tsp (1 mL) black pepper

pinch paprika

1 Tbsp (15 mL) garlic powder

cup (75 mL) lime juice; reserve 2 tablespoons (30 mL) for dressing

2 Tbsp (30 mL) olive oil; reserve 1 tablespoon (15 mL) for dressing

1 cup (250 mL) quinoa

cup (125 mL) Monterey Jack cheese, grated

4 green onion, chopped

cup corn, canned and drained

cup black beans, canned and drained

2 plum tomatoes, seeded, 1/2-inch diced

Directions

1. Preheat oven to 350F (180C).

2. Season chicken breast with salt, black pepper, paprika, garlic powder, 3 tablespoons (45 mL) lime juice and 1 tablespoons (15 mL) olive oil. Transfer to baking dish and place in preheated oven.

3. Rinse quinoa under running water for 3 minutes using a fine mesh sieve. Cook quinoa according to package instructions. Once quinoa is cooked let rest, uncovered.

4. After 15 minutes of cooking, turn over chicken and continue to cook for an additional 10 minutes.

5. After 10 minutes, sprinkle chicken breasts with grated cheese and return to oven for an additional 3 minutes, or until cheese is melted. Remove from oven and cut into in. slices.

6. Add cup (125 mL) green onions, corn, black beans, and tomatoes to cooked quinoa.

7. Drizzle remaining 2 tablespoons (30 mL) lime juice and 1 tablespoon (15 mL) olive oil over quinoa. Season to taste with salt and toss to coat. Use remaining green onions as a garnish.

See more: Chicken, North American, Main, Dinner, Rice/Grain, Beans