Mediterranean Grilled Chicken and Quinoa Salad
A vibrant and refreshing salad featuring grilled chicken, seasoned quinoa, and fresh vegetables, all drizzled with a zesty lemon-olive oil dressing.
15 min
Prep
25 min
Cook
4
Serves
520
Calories
Macros · per serving
38g protein
40g carbs
24g fat
Ingredients
For 4 servings
- 2 chicken breasts
- 1 cup quinoa
- 2 cup water
- 1 cucumber
- 1 cup cherry tomatoes
- 0.5 red onion
- 1 red bell pepper
- 0.5 cup black olives
- 0.5 cup feta cheese
- 4 tablespoon extra virgin olive oil
- 1 lemon
- 1 teaspoon dried oregano
- salt — to taste
- black pepper — to taste
- 2 tablespoon fresh parsley
Instructions
- 1
Rinse quinoa under cold water and cook with 2 cups of water in a medium saucepan until it comes to a boil. Lower the heat, cover, and simmer for about 15 minutes or until quinoa is fluffy.
- 2
Meanwhile, season the chicken breasts with salt, pepper, and half a teaspoon of oregano.
- 3
Preheat a grill or grill pan over medium-high heat. Grill the chicken breasts for 5-7 minutes on each side, or until fully cooked.
- 4
Dice the cucumber, red onion, and red bell pepper. Halve the cherry tomatoes and slice the black olives.
- 5
In a large bowl, combine the cooked quinoa, diced vegetables, cherry tomatoes, and olives.
- 6
Once the chicken has rested for a few minutes, slice it into strips and add to the salad.
- 7
In a small bowl, whisk together olive oil, juice of the lemon, remaining oregano, salt, and pepper to make the dressing.
- 8
Pour the dressing over the salad and toss gently to combine.
- 9
Top the salad with crumbled feta cheese and chopped parsley before serving.
Cook it this week.
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