INGREDIENTS
2
organic, free-range chicken breasts
1/4 cup
almonds
1/4 cup
cooked red quinoa (any quinoa will work here)
1 tsp
coarse sea salt
1/2 tsp
crushed red pepper flakes
2 tbsp
coarse grained mustard (dijon would also work here, but won’t have the same texture)
1
large lemon
1 tbsp
oil