Ingredients
1.5 lbs boneless, skinless chicken breasts, sliced thin
Juice of 2 lemons (divided)
5 tablespoons extra virgin olive oil (divided)
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and black pepper to taste
1 cup quinoa, rinsed
2 cups water or low-sodium chicken broth
1 large cucumber, diced
1 pint cherry tomatoes, halved
1 red onion, thinly sliced
1/2 cup pitted Kalamata olives, halved
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh mint
1 clove garlic, minced
Instructions
In a bowl, combine chicken breasts with the juice of 1 lemon, 2 tablespoons olive oil, oregano, garlic powder, salt, and pepper. Mix well, cover, and refrigerate for at least 30 minutes.
Rinse quinoa thoroughly. In a saucepan, combine quinoa with water/broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Preheat grill to medium-high heat. Lightly oil grates. Grill chicken for 4-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove and let rest for 5 minutes before slicing.
Chop cucumber, halve cherry tomatoes, thinly slice red onion, and halve Kalamata olives.
For the dressing, whisk together the juice of 1 lemon, 3 tablespoons olive oil, chopped parsley, dill, mint, minced garlic, salt, and pepper.
Divide quinoa among four bowls. Top with sliced chicken, chopped vegetables, and olives. Drizzle generously with lemon-herb dressing. Serve.
Notes
For meal prep, cook chicken and quinoa ahead of time. Store components separately and assemble bowls as needed. Feel free to add other fresh vegetables like bell peppers or roasted zucchini. A sprinkle of crumbled feta cheese is also a delicious addition.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Sautéing
- Cuisine: Mediterranean-inspired
- Diet: Balanced, High-Protein