Name: Grilled Chicken and Quinoa with Matcha Dressing
Yield: 4 servings
Ingredients: ½ cup quinoa; 2 large skinless, boneless chicken breasts (about 18 oz.); 2 Tbsp. extra-virgin olive oil; Freshly ground black pepper; 1 cup vegan or regular mayonnaise; 2 Tbsp. fresh lime juice; 2 tsp. culinary-grade matcha; 1½ tsp. Dijon mustard; ½ tsp. agave nectar; 2 garlic cloves; 1½ tsp. kosher salt, plus more; ½ cup basil leaves; ¼ cup parsley leaves with tender stems; 12 cups baby greens (such as kale, spinach, and/or arugula); 2 cups cherry tomatoes, halved; 4 Persian cucumbers, cut into 1" pieces (about 2 cups); 2 avocado, cut into ¾" pieces; 1⅓ cups crumbled feta

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Photo by Alex Lau, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski

The dressing on this bowl is a green goddess 2.0, with matcha adding an earthy undertone to the whole dish. Ceremonial is the highest grade of matcha and is made for drinking from the youngest tea leaves. Culinary matcha is still high-quality but has a more robust flavor, allowing it to shine through when combined with other ingredients. This recipe is from Michaela Skloven of Homegrown.

Grilled Chicken and Quinoa With Matcha Dressing

Recipe notes