Pan-Sauteed Chicken with Peach Salsa on Summer Greens and Summer Quinoa Salad

This meal takes full advantage of summer's bounty and is easy and quick to prepare. Serves 4

Peach Salsa

3 ripe peaches, pits and skin removed and coarsely chopped
1/4 cup chopped red onion
1 small jalapeno chopped (remove the seeds for a milder taste)
3 tbsp lime juice
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

In a medium bowl combine all ingredients and mix well. Set aside and allow flavors to meld while you prepare the chicken and quinoa.

Cumin Scented Chicken

3 tbsp olive oil
2 tsp garlic powder
2 tsp ground cumin
1/4 tsp sea salt
4 chicken breasts
3/4 cup chicken broth
6 cups mixed summer greens, such as spinach, arugula, chard; lightly steamed

In a large skillet, heat oil over medium-low heat. Mix seasonings in a small bowl and rub both sides of chicken with the seasoning mix. Place chicken in the skillet. Cover and cook for 10 minutes. Flip the chicken breasts, add chicken broth, and continue to cook another 10 minutes, covered. Check for doneness, and continue to cook uncovered for 2-3 minutes, or until chicken is fully cooked.

Divide steamed greens among four plates and top each serving with one chicken breast, reserved cooking liquid, and 1/4 cup of peach salsa. Serve with leftover salsa on the side.

Summer Quinoa Salad

2 bell peppers (red, green, or yellow), seeded and chopped
1 medium zucchini, halved and sliced
2 garlic cloves, chopped
2 medium tomatoes, chopped
1 avocado, pitted and chopped
4 green onions, chopped
1 cup quinoa, rinsed
2 cups chicken or vegetable broth
1/4 cup lemon or lime juice
1/4 cup fresh cilantro, chopped
3 tbsp olive oil

Thoroughly rinse quinoa under cold running water. After it is thoroughly rinsed and drained, add the quinoa and chicken or vegetable broth to a medium saucepan. Bring to a boil, reduce the heat to a simmer, and cover. Cook for 15-20 minutes, or until quinoa has absorbed all of the liquid. Once cooked, transfer quinoa to a large serving bowl.

Meanwhile, heat 2 tbsp. of olive oil in a medium skillet over medium-low heat. Add chopped peppers, zucchini, and garlic to oil and saute until slightly softened, 3-4 minutes. Add the cooked veggies and the remainder of ingredients to the quinoa and mix until combined. Salt and pepper to taste.