Spring Romaine Boats

serves 4 hands-on time 25 minutes total time 25 minutes

• 2/3 cup red quinoa, rinsed
• 1 tsp olive oil
• 8 oz boneless, skinless chicken breast, cut into 1/4-inch strips
• 3 green onions, sliced
• juice of 1/2 lemon
• 1 tsp dried dill 
• 1/2 tsp each sea salt and ground black pepper
• 2 cups frozen green peas, thawed, or fresh green peas, cooked
• 12 outer romaine lettuce leaves
• 4 radishes, halved and thinly sliced
• 3 oz herbed goat cheese, crumbled

1. Prepare quinoa according to package directions.
2. Meanwhile, in a large nonstick skillet, heat oil on medium. Add chicken and cook undisturbed for 3 minutes. Stir in onions, lemon juice, dill, salt, and pepper and saute, stirring often and breaking up chicken into smaller pieces with spoon, until chicken is cooked through, about 3 more minutes.
3. Stir in peas and cook until heated through. Remove from heat and stir in quinoa. Spoon mixture into lettuce leaves and top with radishes and cheese, dividing evenly.

nutrients per serving (3 leaves with topping)

calories 310 total fat 8g sat fat 3.5g monounsaturated fat 2g polyunsaturated fat 0.5g carbs 33g fiber 5g sugars 5g protein 26g sodium 445mg cholesterol 43mg