Description
A delightful fusion of flavors with tender grilled chicken, fresh veggies, and protein-packed quinoa, perfect for family dinners or meal prep.
Ingredients
Scale
- ¼ cup olive oil (or avocado oil)
- 2 lemons (juiced)
- 1 tablespoon honey
- ½ tablespoon lemon zest
- 1 garlic clove (minced)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Kosher salt (to taste)
- Kosher pepper (to taste)
- 1 ½ cups quinoa (uncooked)
- 4 chicken breasts (boneless, skinless)
- 1 English cucumber (diced)
- 4 Roma tomatoes (chopped)
- 1 red onion (medium, diced)
- 1 cup feta cheese (crumbled)
- 1 cup kalamata olives (pitted)
Instructions
- In a small saucepan, add quinoa and 2 cups of water with a pinch of salt. Bring to a simmer over medium heat and cook for 12-15 minutes until tender. Drain if necessary and set aside to cool.
- In a small jar, combine olive oil, lemon juice, honey, lemon zest, minced garlic, oregano, basil, salt, and pepper. Shake to emulsify.
- Pour about a third of the marinade over the chicken breasts and toss to coat, reserving the rest for later.
- Heat a grill pan or outdoor grill over medium-high heat, then add chicken and grill for 6-8 minutes per side until the internal temperature reaches 165°F.
- Divide cooled quinoa into four bowls, then top with grilled chicken, diced cucumber, chopped tomatoes, diced red onion, crumbled feta, and kalamata olives. Drizzle with remaining dressing.
Notes
For added flavor, marinate the chicken for several hours or overnight. Swap in seasonal veggies based on availability, and consider chickpeas or couscous for variations.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg