Elevate this dish with a cashew-based dressing.
Rich in heart-healthy fats, the nuts add a creamy taste and texture to the sauce for this high protein lunch from New York City-based recipe developer Laura Rege.
Ingredients
Directions
Step 1
Make the dressing: place 2 tablespoons olive oil, scallions, cashews, basil leaves, and lemon juice in the bowl of a food processor and pulse until smooth. Season with salt and pepper. Set aside.
Step 2
Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, about three to four minutes per side. Squeeze half a lemon over the chicken and set aside.
Step 3
Bring a small pot of salted water to a boil. Add the green beans and cook until crisp, tender, and bright green. Immediately drain the beans and rinse under cold water.
Step 4
Divide the beans between serving plates and top with chicken, quinoa, and basil. Drizzle cashew dressing and garnish with a lemon wedge.