Description
A refreshing Greek chicken quinoa salad bowl packed with flavor and nutrients.
Ingredients
Scale
- 1 cup uncooked white quinoa
- 2 cups water or broth
- 2 medium chicken breasts
- 1½ tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic (minced)
- Salt and pepper
- 1 cup cherry tomatoes (chopped)
- 1–2 cup cucumber (diced)
- ½ cup Kalamata olives (sliced)
- ½ red onion (sliced or chopped)
- ½ cup parsley (chopped)
- ½ cup shredded or crumbled feta
Instructions
- Cook the quinoa – Rinse the quinoa first so it doesn’t taste bitter. Then cook with water or broth according to the package. Fluff it with a fork and set aside.
- Cook the chicken – Mix olive oil, lemon juice, garlic, salt, and pepper. Rub it all over the chicken breasts. Heat a skillet over medium heat and cook the chicken whole for about 5 to 6 minutes per side until golden and cooked through. Let it rest for a few minutes, then slice right before serving.
- Make the salad – In a bowl, toss together tomatoes, cucumber, olives, red onion, parsley, and shredded feta. Drizzle a tiny bit of olive oil and lemon here too.
- Build your bowls – Add quinoa to the bottom, sliced chicken on one side, Greek salad on the other. Add an extra squeeze of lemon and a little more feta on top.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Greek Chicken Quinoa Salad