A delightful salad featuring organic baby spinach, fresh peaches, strawberries, avocado, and crumbled feta, topped with crispy quinoa-coated chicken. Perfect for a summer meal!
1: Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2: In a large saucepan, cook quinoa according to package instructions.
3: Season chicken with garlic powder, sea salt, and pepper, to taste.
4: Working in small batches, dredge chicken first in flour, then dip into eggs, and dredge in quinoa mixture, pressing slightly to coat each breast.
5: Place chicken onto the prepared baking sheet.
6: Bake for 20-25 minutes, or until golden brown and cooked through.
7: While chicken is cooking, arrange salad ingredients (baby spinach, peaches, strawberries, avocado, red onion, feta) in a large bowl.
8: Slice the chicken and serve warm immediately over the salad.
