Now that the sun stays up longer and the nights are warmer, I find myself wanting a light and fresh dinner over a heavy meat or pasta dish. When I came across this grilled chicken and strawberry salad in Cooking Light, I knew my favorite veggie quinoa fish would be a perfect match. Try it one night!

Ingredients for Salad:

-3 tbsp extra-virgin olive oil, divided
-3 tbsp white balsamic vinegar, divided
-4 (6-ounce) skinless, boneless chicken breast halves
-1/2 tsp kosher salt, divided
-1/2 tsp freshly ground black pepper, divided
-1/8 tsp sugar
-2 cups halved strawberries
-4 cups baby arugula
-1/2 small red onions, very thinly sliced
-1.5 ounces feta cheese crumbled (about 1/3 cup)

1. Combine 2 tbsp oil and 2 tbsp vinegar in a large zip-top plastic bag. Add chicken to bag and seal. Let this stand for 10 minutes, turning occasionally.
2. Heat a grill pan over medium to high heat. Remove the chicken from the marinade. Sprinkle the chicken with 1/4 tsp pepper and coat the pan with cooking spray. Add the chicken to the pan and grill for five minutes on each side, or until done. Cut into slices.

3. Combine the remaining 1 tbsp oil, remaining 1 tbsp vinegar, remaining 1/4 tsp salt, 1/4 tsp pepper, and sugar in a large bowl, stirring with a whisk. Add strawberries and toss to coat. Add arugula and onions to the strawberry mixture, and toss gently to combine. Sprinkle feta over the salad.

Ingredients to Veggie Quinoa:
-Whatever veggies you have in your fridge – I tend to use zucchini, bell peppers, and onions.
-One cup quinoa

1. Boil two cups of water in a pot. Once the water boils, add the quinoa. You know it’s done with the quinoa absorbs all the water.
2. Sautè the veggies in a pan.

3. Combine the veggies and quinoa together.

Enjoy!