INGREDIENTS
4
chicken breasts
1/2 cup
lemon juice
3 tbsp
Dijon mustard
1 1/2 tbsp
fresh oregano, finely chopped
1
garlic clove, minced
salt and pepper
1 pint
grape tomatoes
2 tbsp
olive oil, divided
2 cups
arugula or baby spinach
1 1/2 cups
cooked quinoa