Description
A hearty and healthy Mediterranean-inspired plate packed with lean protein, fresh vegetables, and flavorful herbs. Perfect for a balanced lunch or dinner.
Ingredients
Scale
- 1 lb boneless skinless chicken breast
- 1 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup red onion, thinly sliced
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat grill or grill pan to medium-high heat.
- Season chicken breast with olive oil, oregano, salt, and pepper.
- Grill chicken 6-7 minutes per side or until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
- In a large bowl, combine quinoa, tomatoes, cucumber, olives, feta, and red onion.
- In a small bowl, whisk lemon juice, extra virgin olive oil, and garlic.
- Pour dressing over quinoa mixture and toss gently.
- Divide quinoa mixture between plates, top with sliced chicken, and garnish with parsley.
Notes
For a vegetarian version, substitute chicken with grilled halloumi or chickpeas. Gluten-free if using certified gluten-free quinoa.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 22g
- Carbohydrates: 30g
- Protein: 35g