Ingredients
4 chicken breasts (6 oz each)
2 cups quinoa, uncooked
1 cup cherry tomatoes
3 tbsp olive oil
1/2 cup basil pesto
1 English cucumber, sliced
1/4 cup Kalamata olives
1/4 cup crumbled feta cheese
1 lemon (juice and zest)
1 tsp honey
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Roast cherry tomatoes on a baking sheet with 1 tbsp olive oil and salt until caramelized, 15-20 minutes.
Cook quinoa in 3 cups water with 1 tbsp olive oil until fluffy, 15 minutes.
Marinate chicken breasts in 2 tbsp pesto, salt, and pepper for 10 minutes. Sear in a pan over medium heat until cooked through (6-7 minutes per side).
Combine cooked quinoa with 2 tbsp pesto and lemon zest. Divide into bowls.
Top with roasted tomatoes, seared chicken, cucumber slices, olives, and drizzle with lemon juice-honey mixture. Sprinkle with feta.
Notes
Use cherry tomatoes for best caramelization. Substitute feta with vegan cheese if needed. Quinoa can be replaced with couscous for gluten-free option.
- Prep Time: 20
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Stovetop & Oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 1200mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 65mg