Spring Romaine Boats

CleanEating April/May 2013

Yield: 4 servings ( Serving Size: 3 leaves w/topping )
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  • 2/3 cup(s) quinoa rinsed
  • 1 teaspoon(s) olive oil
  • 8 ounce(s) boneless, skinless chicken breast sliced
  • 3 green onions sliced
  • 1/2 lemon juiced
  • 3 teaspoon(s) fresh dill chopped
  • s&p to taste
  • 2 cup(s) green peas cooked
  • 12 romaine lettuce outer leaves
  • 4 radish halved, thinly sliced
  • 3 ounce(s) goat cheese crumbled


  1. Prepare quinoa according to package directions.
  2. In large nonstick skillet, heat oil on medium. Add chicken & cook undisturbed for 3 minutes. Stir in onions, lemon juice, dill, s&p and saute, stirring offen and breaking up chicken into small pieces with spoon, until chicken is ooed through, about 3 more minutes.
  3. Stir in peas and cook untilheated through. Remove from heat nd stir in cooked quinoa. Spoon mixture onto lettuce leaves and top with radishes and cheese, divinding evenly.
April 2013

This recipe is a personal recipe added by kenders and has not been tested or endorsed by MyRecipes.

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