A healthy and delicious meal that combines tender grilled chicken, fluffy quinoa, and an array of vibrant vegetables, all harmonized with savory Greek flavors.
2 teaspoons dried oregano, or 1 tablespoon of fresh oregano
1 teaspoon garlic powder, or 2 cloves of fresh garlic minced
Salt and pepper to taste
1 cup quinoa, rinsed under cold running water
2 cups water or low-sodium chicken broth
1 tablespoon olive oil
Salt to taste, about 1/2 teaspoon
1 cup cherry tomatoes, halved
1 cucumber, diced into small cubes
1 bell pepper, diced
1/2 red onion, finely chopped
1/2 cup Kalamata olives, pitted and sliced
1/2 cup crumbled feta cheese
Fresh parsley, for garnish
Instructions
In a mixing bowl, combine olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Whisk together to create a marinade. Add the chicken breasts and let them marinate for at least 30 minutes.
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water or chicken broth to a boil. Add the quinoa and a pinch of salt, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes.
Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken breasts for 6-7 minutes per side, or until cooked through. Let it rest for a few minutes before slicing.
Chop the cherry tomatoes, cucumber, bell pepper, and red onion into small pieces. In a large bowl, combine the chopped vegetables with Kalamata olives and feta cheese.
In a serving bowl, add a scoop of quinoa, top with sliced grilled chicken, then pile on the mixed vegetables and olives. Garnish with additional feta cheese and fresh parsley.
