Mediterranean Lemon Herb Grilled Chicken with Quinoa Salad
A flavorful and light meal featuring lemon herb grilled chicken paired with a refreshing quinoa and vegetable salad, perfect for a Mediterranean diet.
20 min
Prep
25 min
Cook
4
Serves
350
Calories
Macros · per serving
30g protein
35g carbs
12g fat
Ingredients
For 4 servings
- 2 chicken breast
- 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 cloves garlic
- 1 cup quinoa
- 2 cups water
- 1 cucumber
- 1 red bell pepper
- 0.5 red onion
- 1 cup cherry tomatoes
- 0.25 cup feta cheese
- 0.5 cup fresh parsley
- salt — to taste
- black pepper — to taste
Instructions
- 1
Juice the lemon and mince the garlic.
- 2
In a bowl, combine 1 tablespoon olive oil, lemon juice, oregano, minced garlic, salt, and black pepper. Add chicken breasts and marinate for at least 15 minutes.
- 3
Rinse quinoa under cold water. In a pot, bring water to boil, add quinoa, cover, and cook on low heat for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- 4
Dice cucumber, red bell pepper, and red onion. Halve cherry tomatoes.
- 5
In a large bowl, combine cooked quinoa, cucumber, red bell pepper, red onion, cherry tomatoes, chopped parsley, and crumbled feta cheese.
- 6
Season quinoa salad with remaining 1 tablespoon olive oil, salt, and pepper. Toss well.
- 7
Preheat a grill pan over medium heat. Cook marinated chicken breasts for 6-7 minutes on each side or until fully cooked through.
- 8
Slice grilled chicken and serve alongside quinoa salad.
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