Ingredients

• For the Meal:
• 1 cup of uncooked long grain rice (or box of)
• ½ cup of quinoa (multicolored for aesthetics)
• 2 cans of white kidney beans, drained and rinsed. Great Northern works as substitute
• 2 cup chopped dark leafy greens (such as kale or spinach)
• 2 large chicken breasts
• 1 cup cherry tomatoes, halved
• 1 cup crumbled feta cheese
• 1/4 cup pepitas (pumpkin seeds)
• 1/2 cup dried cranberries
• 2 Tbsp Butter
• For the Dressing:
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon minced garlic (about 3 cloves)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste

Directions

• 1. Start preparing the long grain rice and quinoa. Add salt, butte, and beans to the grains as they get close to being done.
• 2. Start heating up a large sauce pan with cooking oil in it.
• 3. Slice the chicken breast into extremely thin, long slices. Their size should be that of like a small french fry.
• 4. Fry the chicken in the sauce pan, adding salt and pepper to taste
• 5. Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, Dijon mustard, honey, salt, and pepper until well combined.
• 6. Slice the tomatoes into halves and set them aside until the chicken and rice are done.
• 7. Combine cooked chicken, beans, rice, and quinoa in the sauce pan. Also add in tomatoes, leafy greens, pepitas, and cranberries.
• 8. Cook on low heat and stir until the tomatoes and leafy greens have become slightly soft
• 9. Add in dressing and feta cheese and stir until well-mixed.

Photos