Ingredients
1 lb boneless, skinless chicken breast
1 cup uncooked quinoa
2 cups cherry tomatoes, halved
1 cup黄瓜, diced
1/4 red onion, thinly sliced
1/4 cup kalamata olives
1/2 cup crumbled feta cheese (non-animal rennet, if required)
1/4 cup extra virgin olive oil
2 tbsp fresh lemon juice
3 garlic cloves, minced
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped (for garnish)
Instructions
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper to make marinade. Reserve half for dressing. Marinate chicken for 15 minutes.
Cook chicken on a grill or skillet until fully cooked (15–18 minutes). Let rest before slicing into strips.
Rinse quinoa and cook in 2 cups water until fluffy. Fluff with a fork.
In a bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, olives, and crumbled feta.
Toss salad with reserved marinade (adjust seasoning as needed). Add grilled chicken and parsley just before serving.
Notes
Marinate chicken longer for deeper flavor. Swap feta with vegan alternative or omit for a vegetarian version. Store leftovers in airtight containers for up to 2 days.
- Prep Time: 15
- Cook Time: 15
- Category: Mediterranean Table
- Method: Grilling + Stovetop
- Cuisine: Mediterranean
- Diet: High-Protein, Gluten-Free (if quinoa is unwashed, check for processed gluten)
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 140mg