Description
A simple and fresh bowl featuring seasoned chicken, quinoa, and Greek-style vegetables.
Ingredients
Scale
- 1 cup quinoa, uncooked
- 2 cups chicken broth or water
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
Instructions
- Rinse the quinoa. Combine quinoa and broth (or water) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- While quinoa cooks, cut chicken breasts into bite-sized pieces.
- In a bowl, toss chicken pieces with olive oil, oregano, garlic powder, salt, and pepper.
- Heat a skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until cooked through.
- In a large bowl, combine the cooked quinoa, cooked chicken, cherry tomatoes, cucumber, and red onion.
- Divide the mixture into serving bowls. Top each bowl with crumbled feta cheese and a drizzle of fresh lemon juice.
Notes
- You can substitute brown rice for quinoa if preferred.
- For extra flavor, marinate the chicken for 30 minutes before cooking.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Lunch
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 5
- Protein: 38
- Cholesterol: 95
Keywords: Greek chicken, quinoa bowl, healthy lunch, Mediterranean diet, chicken salad