Quick and healthy fix for lunch or dinner…

 

We are becoming more aware of our eating habits and tend to choose more healthy options for our lunches and dinner. Salads and veggies with a grilled protein are always the suggested options. I tried this arugula and shaved parmesan cheese salad at my friend Liz’s house one time and fall in love with it. I now prepared often with my homemade lime dressing and pair with salmon or chicken. This a very quick, healthy and delicious fix to enjoy anytime.

CHICKEN QUINOA AND ARUGULA SALAD WRAP WITH LIME DRESSING

Ingredients
1 package of organic arugula from Trader’s Joe
8 pieces chicken breasts tenderloins
1 cup of TJ’s organic red quinoa
1 Roma tomato
1 ripe avocado
2 limes
1/2 tsp of Dijon mustard
1/3 cup Olive oil
1/4 cup of shaved Parmesan cheese
salt, pepper, garlic powder
4 tortillas

Let’s start cooking…
To marinate the tenderloins, drizzle a little of olive oil, then season with salt, pepper, garlic powder (no garlic salt), the zest of one lime and a pinch of achiote powder. Then, on a pan drizzle about 1 tbsp of olive oil and cooked the tenderloins for about 4 minutes each side, or cooked through.
Make the dressing by mixing the olive oil, juice of 2 limes, Dijon mustard, and season with salt and pepper.
Now, rinse the red quinoa. Then bring 2 cups of water to boil, add the quinoa, bring it to boil again and then lower temperature and let it cook for about 15 minutes. Once ready, fluff it with a fork, mix in cut tomatoes and a spoonful of the lime dressing.
In a bowl toss the arugula with the remaining dressing and shaved Parmesan cheese. Now that all our ingredients are ready is time for…Assembling the wraps. Here is how I do it. Over a tortilla, place one layer of arugula salad, then add a couple of tablespoons of quinoa and add 2 pieces of chicken and avocado slices. Then turn one side of the tortilla then the other two sides and roll it. Cut it in half and serve. This is a savory, peppery (from the arugula) and lemony wrap, just a refreshing taste. You may also serve it as a salad and avoid the calories of the tortilla. I am adding to this dish a side of homemade hummus with whole wheat with pita chits and a glass of Pinot Grigio. Cheers!

Are you trying out this recipe? Let me know what you think.