Description
A vibrant and nutritious bowl filled with grilled chicken, quinoa, and fresh Mediterranean vegetables.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse your quinoa under cold water to remove its natural coating. Combine the rinsed quinoa with 2 cups of water or broth in a medium saucepan. Bring to a gentle boil, cover, and let it simmer for about 15 minutes or until fluffy.
- Season the chicken breasts generously with salt, pepper, and oregano. Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side, ensuring it reaches an internal temperature of 165°F.
- In a mixing bowl, combine the halved cherry tomatoes, diced cucumber, red onion, and Kalamata olives. Gently fold in the crumbled feta.
- Mix in the prepared quinoa and drizzle with 1 tablespoon of lemon juice, tossing gently until well combined.
- Slice your chicken and place it atop the quinoa and vegetable medley. Finish by garnishing with fresh parsley.
Notes
Make ahead by preparing quinoa and veggies a day in advance. Can substitute chicken with grilled tofu for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 70mg