This recipe is part of the Weeknight Dinners menu for next week. The three other dishes on the menu include beef and bean tacos with cabbage slaw, a Mediterranean quinoa bowl with chicken and lemon yogurt sauce, and a burrito bowl with cabbage slaw and homemade pico. Quinoa is used three times and cabbage is repurposed to reduce food waste. Additionally, two versions of a yogurt sauce are included to increase variety. There’s still time to join the cooking club if you’d like access to next week’s menu. You’ll also get a batch cook guide so you can prep ahead and a shopping list so you can get in and out of the store in no time. What are you waiting for? Join the cooking club now!

INGREDIENTS 

FOR THE BAKED CHICKEN

• 6 oz chicken (1 breast)

• 2 tsp extra virgin olive oil

• kosher salt

• pepper

FOR THE HONEY BALSAMIC DRESSING

• 2 tsp honey

• 1 Tbsp balsamic vinegar

• 2 tsp extra virgin olive oil

• kosher salt

• pepper

FOR THE SALAD

• 1/2 cup quinoa, dry (1.5 cups cooked)

• 4 cups spring mix

• 1 cup nectarine, sliced

• 1 cup plum, sliced

• 2 Tbsp pistachios, coarsely chopped

INSTRUCTIONS 

Heat oven to 450° F.

BRINE THE CHICKEN

Fill a large bowl with lukewarm (not hot) water. Stir in a small handful of salt until it mostly dissolves. Then add your chicken breasts and let them sit in the saltwater to brine for at least 15 minutes.

MEANWHILE, COOK THE QUINOA ACCORDING TO PACKAGE DIRECTIONS AND MAKE THE HONEY BALSAMIC DRESSING

Whisk together the honey, balsamic vinegar, and olive oil in a small bowl. Season to taste with salt and pepper.

BAKE THE CHICKEN

When you’re ready to cook, remove the chicken from the brine. Give it a good rinse with room temperature water to wash off the salt, and then pat it dry with a paper towel.

Evenly coat chicken with olive oil and season it with salt and pepper; bake for 15 to 18 minutes.

Remove from the oven, loosely tent the pan with a sheet of aluminum foil and let the chicken rest for 5 to 10 minutes before cutting.

ASSEMBLE THE SALAD

Top the greens with quinoa, chicken, stone fruit, and pistachios. Dress with the honey balsamic vinaigrette.

Notes

Top the greens with quinoa, chicken, stone fruit, and pistachios.

Dress with the honey balsamic vinaigrette.

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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.