Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: fresh parsley or mint for garnish
Instructions
- Preheat your grill or skillet over medium-high heat. In a small bowl, mix olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Coat the chicken breasts with this marinade and let sit for at least 15 minutes. Grill or cook until fully cooked through and juices run clear, about 6-8 minutes per side. Rest the chicken for a few minutes and then slice into strips.
- Start with a base of cooked quinoa or brown rice in your bowl. Arrange the sliced grilled chicken on top, followed by cherry tomatoes, cucumber, red onion, and Kalamata olives. Sprinkle feta cheese over the mixture. Garnish with chopped parsley or mint if desired.
- Drizzle with extra olive oil and a squeeze of lemon. Serve immediately with optional sides like pita bread or hummus for a complete Mediterranean-inspired meal.
Notes
- For maximum flavor, marinate the chicken for at least 15 minutes prior to cooking.
- Replace quinoa with other grains like couscous or farro for variety.
- Use fresh, organic ingredients for the best taste and health benefits.
- Prepare ingredients ahead of time for quick assembly during busy evenings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling, Assembly
- Cuisine: Mediterranean
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 85mg