Ingredients
- 1 pound boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 2 cups cooked quinoa or rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- Kalamata olives for garnish
- Fresh parsley, chopped
Instructions
- Marinate the chicken by mixing olive oil, oregano, garlic powder, salt, and pepper in a bowl. Coat the chicken thoroughly and let it marinate for at least 30 minutes.
- Preheat your grill or skillet over medium heat. Grill the marinated chicken for about 6-7 minutes on each side until fully cooked.
- While the chicken rests, combine cooked quinoa or rice with diced cucumbers, cherry tomatoes, red onion, feta cheese, and olives in a large bowl.
- Slice the grilled chicken and place it on top of the quinoa mixture in serving bowls. Drizzle with olive oil and garnish with fresh parsley.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 540
- Sugar: 4g
- Sodium: 670mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 80mg