Description
A vibrant bowl of quinoa, grilled chicken, fresh vegetables, and feta cheese, inspired by classic Mediterranean flavors.
Ingredients
Scale
- 1 cup quinoa
- 1 ½ cups low-sodium chicken broth
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- 1 lemon, juiced
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer.
- In a medium saucepan, bring the low-sodium chicken broth to a boil.
- Add the rinsed quinoa to the boiling broth, lower the heat, cover, and let it cook for 15–20 minutes until the liquid is absorbed.
- Remove from heat and let the quinoa rest, covered, for 5 minutes. Fluff with a fork.
- Preheat a grill or grill pan over medium-high heat.
- In a mixing bowl, combine olive oil, dried oregano, dried basil, garlic powder, salt, and pepper.
- Brush the chicken breasts with the marinade and grill for 6–7 minutes on each side, or until cooked through.
- Let the chicken rest before slicing into strips.
- In a large bowl, toss cucumber, cherry tomatoes, red onion, kalamata olives, feta, and parsley.
- Add the cooked quinoa and toss gently.
- Divide into bowls and top with sliced grilled chicken.
- Drizzle with lemon juice before serving.
Notes
Prep the quinoa and chop vegetables ahead of time for easy meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 75mg