Description
A vibrant, nutrient-dense Mediterranean meal that balances hearty honey-glazed chicken with fluffy quinoa and a crisp, herby vegetable salad. This dish features clean ingredients like fresh cucumber, tomatoes, and creamy feta, providing a satisfying and balanced dining experience. It is the perfect choice for busy individuals seeking a gourmet, energizing dinner that is both healthy and deeply flavorful.
Ingredients
1.5 cups uncooked quinoa
2.25 cups water
2 chicken breasts, diced
1 tablespoon fresh lemon juice
2.5 tablespoons olive oil
0.5 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon honey
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 cup bell peppers, diced
0.25 cup red onion, thinly sliced
0.5 cup black olives
0.5 cup fresh mint leaves, chopped
0.25 cup fresh parsley, chopped
0.5 cup feta cheese, crumbled
0.5 cup Greek yogurt
0.25 cup pistachios or walnuts
Instructions
Rinse the quinoa thoroughly under cold water.
Combine quinoa, 2.25 cups water, and a pinch of salt in a pot; bring to a boil, then simmer covered for 15 minutes.
In a bowl, mix chicken with lemon juice, 1 tablespoon olive oil, spices, and honey; marinate for 10 minutes.
Heat remaining oil in a pan over medium-high heat and sear chicken until golden and cooked through.
In a large bowl, toss the cooked quinoa with cucumber, tomatoes, bell peppers, onion, olives, and herbs.
Divide the quinoa mixture into bowls.
Top with the warm honeyed chicken.
Spoon a dollop of Greek yogurt on the side, sprinkle with feta and nuts, and serve.
Notes
Prepare the quinoa and chop vegetables in advance to make this a quick 15-minute assembly meal. Substitute walnuts with toasted sunflower seeds if allergic to tree nuts. Store ingredients separately in the refrigerator for up to 3 days.