Description
A vibrant and satisfying plate filled with grilled chicken, creamy hummus, fresh vegetables, and tangy feta cheese. Perfect for a healthy lunch or dinner.
Ingredients
- 2 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- 1/2 cup hummus
- 2 tablespoons lemon juice
- Fresh parsley for garnish
Instructions
- Season the chicken breasts with oregano, garlic powder, salt, and pepper. Drizzle with olive oil and let marinate for 10 minutes.
- Heat a grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and juices run clear. Let rest, then slice.
- In a large bowl, combine quinoa, cherry tomatoes, cucumber, olives, and feta cheese. Toss with lemon juice.
- Divide the quinoa mixture onto two plates. Top with sliced chicken and a generous dollop of hummus. Garnish with fresh parsley and serve.
Notes
You can substitute grilled shrimp or tofu for the chicken. For extra flavor, add a sprinkle of sumac or za’atar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Main
- Cuisine: Mediterranean