This recipe was designed to be a part of a meal prep recipe trio: Balsamic Chicken with Quinoa, Roasted Carrots and Feta, Cajun Rubbed Steak with Sweet Potatoes, Peppers and Jalapeños, and Feta Dill Tuna Lettuce Wraps.
1 lb (about 18) rainbow carrots
2 Tbls extra virgin olive oil, divided
1 Tbls Litehouse Instantly Fresh Garlic
1 tsp salt
1 tsp pepper
3 cups cooked quinoa
4 boneless skinless chicken breasts
1/2 cup Litehouse Organic Balsamic Vinaigrette
1/4 cup Litehouse Feta Cheese Crumbles
Litehouse Instantly Fresh Parsley (optional)
Place the chicken breasts and balsamic vinaigrette in a Ziplock bag and marinate at least 30 minutes.
Heat oven to 425.
Drizzle carrots with olive oil and sprinkle with garlic, salt and pepper.
Bake about 25 minutes.
Heat a grill pan over medium heat. Add 1 Tbls olive oil. Cook chicken about 10 minutes. Flip to the other side and cook another 10 minutes.
Divide the chicken breasts, quinoa and carrots between four containers. Top with 1 Tbls. Litehouse Feta Cheese Crumbles.