Mint Lime Vinaigrette
A super simple, light and fresh vinaigrette perfect for salads and proteins. We used it on a quinoa salad and glaze for baked chicken for an easy healthy dinner.
For the Vinaigrette-
Blake Hill Fresh Mint Jelly
2 Tablespoons red wine vinegar
1/3 cup olive oil
½ lime, juiced
salt & pepper to taste
For the Quinoa Salad-
1 cup quinoa
1 bell pepper, diced
½ cucumber, english, diced
1/2 cup feta cheese, crumbled
1/2 cup sliced almonds
For the Baked Chicken-
2 large chicken breasts
Instructions
1
Make the vinaigrette - Use an almost empty jar of Fresh Mint Jelly with about 4 tablespoons of jam inside.
2
Add red wine vinegar, olive oil, lime juice, salt and pepper and shake well to combine.
3
Ready to use as a dressing and/or marinade that can be stored in the fridge for up to a week.
4
Make the quinoa - Cook the quinoa according to package instructions.
5
Allow it to cool then add bell pepper, cucumber, feta and sliced almonds.
6
Add the dressing to the salad and toss to combine.
7
Make the chicken - Preheat the oven to 425 degrees F.
8
Flatten chicken breast to 1/2”-3/4” thick.
9
Marinade ahead of time for about 20 minutes or brush on before baking.
10
Bake chicken for 18-20 minutes, till it reaches 165 degrees F internally.
11
Brush with more dressing halfway through baking.
12
Let it rest for 5 minutes before slicing.
13
Plate the chicken and quinoa salad together, top with a little extra vinaigrette and Enjoy!
Suggested Jams
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