Description
A modern Mediterranean-inspired meal featuring tender lemon-garlic chicken, fluffy rice or quinoa, crisp vegetables like cucumbers and tomatoes, briny Kalamata olives, and a rich tahini feta sauce. Quick, wholesome, and bursting with balanced flavors.
Ingredients
2 boneless chicken breasts
1 red onion, finely chopped
1 cucumber, chopped
2 cups cooked rice or quinoa
1 cup cherry tomatoes, halved
6 Kalamata olives
1 cup crumbled feta cheese
1/4 cup tahini
1 lemon, juiced
2 garlic cloves, minced
2 tablespoons olive oil
1/2 teaspoon dried oregano
Salt and pepper to taste
Chopped fresh parsley for garnish
Instructions
Marinate chicken breasts in lemon juice, minced garlic, oregano, salt, and pepper for 15 minutes
Heat olive oil in a skillet and cook chicken until golden and fully cooked, 6-8 minutes
Let chicken rest then slice into strips
Toss crumbled feta, tahini, and olive oil in a bowl to create the sauce
Add fresh parsley, onions, cucumbers, tomatoes, and olives to a serving bowl
Top with cooked rice/quinoa and sliced chicken
Spoon Tahini Feta Sauce over the bowl
Notes
For extra flavor, refrigerate chicken marinade for 2+ hours before cooking
Substitute yogurt for tahini to make a lighter version
Storage: Keep leftover sauce separate from cold grains; refrigerate up to 3 days
Serves 4, but can be doubled for 8 servings