Community Recipe
from [kenders]
Spring Romaine Boats

Spring Romaine Boats

CleanEating April/May 2013

  • Yield: 4 servings ( Serving Size: 3 leaves w/topping )
  • Cook time: 25 Minutes


  • 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


Prepare quinoa according to package directions.

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.

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.

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Spring Romaine Boats Recipe