Description
A vibrant and satisfying plate featuring grilled chicken, quinoa, chickpeas, and fresh Mediterranean vegetables, drizzled with a lemon-herb vinaigrette.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cucumber, diced
- 2 cups cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions. Fluff with a fork and set aside to cool.
- Season chicken breasts with salt, pepper, and oregano. Grill or pan-sear over medium-high heat for 6-7 minutes per side, until cooked through. Let rest for 5 minutes, then slice.
- In a large bowl, combine cucumber, tomatoes, red onion, olives, chickpeas, and cooled quinoa.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the vinaigrette.
- Pour the vinaigrette over the quinoa mixture and toss to combine. Gently fold in feta cheese and fresh herbs.
- Divide the quinoa salad among plates. Top with sliced grilled chicken. Serve immediately.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: Mediterranean