Thai Chicken Quinoa Salad

Ingredients

• ⅔ cup quinoa (uncooked)

Chicken:

• 2 chicken breasts
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• salt and pepper

Peanut dressing:

• 3 tablespoons rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon soy sauce
• 1 tablespoon honey
• ¼ cup creamy peanut butter
• 2-4 tablespoons of water, (or more as needed)

Salad:

• 2 carrots, shredded
• 2 bell peppers, thinly sliced
• 1 cup radish, thinly sliced
• 2 cups shredded cabbage
• ¼ cup cilantro leaves
• thai chiles (optional, to taste)

Instructions

1. Cook quinoa according to package directions. Set aside to cool.

Chicken

1. Pre-heat oven to 425°F. Place the chicken in a baking dish, and drizzle with the soy sauce and olive oil (make sure they are completely coated). Season with salt and pepper.
2. Bake for 10 minutes, flip, then bake for another 10-15 minutes, until juices are no longer pink. Allow to rest for 5-10 minutes before slicing.

Salad

1. While chicken and quinoa are cooking, shake together all peanut dressing ingredients and prepare all the vegetables for the salad.
2. Toss everything in the peanut dressing and serve.