Mint Lime Vinaigrette

Make the vinaigrette - Use an almost empty jar of Fresh Mint Jelly with about 4 tablespoons of jam inside.

Add red wine vinegar, olive oil, lime juice, salt and pepper and shake well to combine.

Ready to use as a dressing and/or marinade that can be stored in the fridge for up to a week.

Make the quinoa - Cook the quinoa according to package instructions.

Allow it to cool then add bell pepper, cucumber, feta and sliced almonds.

Add the dressing to the salad and toss to combine.

Make the chicken - Preheat the oven to 425 degrees F.

Flatten chicken breast to 1/2”-3/4” thick.

Marinade ahead of time for about 20 minutes or brush on before baking.

Bake chicken for 18-20 minutes, till it reaches 165 degrees F internally.

Brush with more dressing halfway through baking.

Let it rest for 5 minutes before slicing.

Plate the chicken and quinoa salad together, top with a little extra vinaigrette and Enjoy!