By late spring, my garden is overflowing with fresh herbs and sugar snap peas—so much so that we enjoy them almost every day! This simple meal is one of my favorite ways to bring those fresh flavors together. Fresh herbs, sugar snap peas, and lemon provide an abundance of antioxidant and anti-inflammatory plant compounds, while quinoa and chicken create a balanced meal rich in protein and fiber for lasting nourishment. Enjoy these bowls for easy weeknight dinners or prepare the ingredients ahead of time for delicious lunches throughout the week.
Ingredients
Quinoa
1¼ cups
quinoa
rinsed and drained
2 cups
water
1 pinches
sea salt
Chicken
2 pounds
boneless chicken breasts
4 tablespoons
lemon juice
1 tablespoons
extra virgin olive oil
1 teaspoons
dried oregano
½ teaspoons
Herbamare
(or sea salt)
½ teaspoons
black pepper
2 cloves
garlic
crushed
Peas
1¼ pounds
sugar snap peas
Dressing
4 tablespoons
extra virgin olive oil
3 tablespoons
lemon juice
1 tablespoons
minced
parsley
1 tablespoons
minced
fresh dill
1 cloves
garlic
crushed
½ teaspoons
Herbamare
(or sea salt)
½ teaspoons
lemon zest
