Instructions.

• 1 Make the vinaigrette - Use an almost empty jar of Fresh Mint Jelly with about 4 tablespoons of jam inside.
• 2 Add red wine vinegar, olive oil, lime juice, salt and pepper and shake well to combine.
• 3 Ready to use as a dressing and/or marinade that can be stored in the fridge for up to a week.
• 4 Make the quinoa - Cook the quinoa according to package instructions.
• 5 Allow it to cool then add bell pepper, cucumber, feta and sliced almonds.
• 6 Add the dressing to the salad and toss to combine.
• 7 Make the chicken - Preheat the oven to 425 degrees F.
• 8 Flatten chicken breast to ½”-¾” thick.
• 9 Marinade ahead of time for about 20 minutes or brush on before baking.
• 10 Bake chicken for 18-20 minutes, till it reaches 165 degrees F internally.
• 11 Brush with more dressing halfway through baking.
• 12 Let it rest for 5 minutes before slicing.
• 13 Plate the chicken and quinoa salad together, top with a little extra vinaigrette and Enjoy!