Description
A quick and easy weeknight dinner bursting with fresh Mediterranean flavors, featuring marinated chicken, quinoa, and colorful veggies.
Ingredients
Scale
- 500 g chicken breasts
- 60 ml lemon juice
- 30 ml olive oil
- 3 cloves garlic, minced
- 100 g feta cheese, crumbled
- 250 g cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
- 30 g fresh parsley, chopped
- 150 g quinoa, uncooked
- Salt, to taste
- Pepper, to taste
Instructions
- Cook quinoa according to package instructions.
- Marinate the chicken in lemon juice, olive oil, minced garlic, salt, and pepper for at least 30 minutes.
- Heat a pan over medium heat and cook the marinated chicken until fully cooked, about 6-7 minutes per side.
- Let the chicken rest for a few minutes before slicing it into tender strips.
- In a large bowl, combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, and chopped parsley.
- Top the quinoa mixture with the sliced chicken and crumbly feta cheese.
- Drizzle with additional olive oil and lemon juice if desired, and serve immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Marinating the chicken overnight enhances the flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 75mg