Description
Fluffy quinoa, tender grilled chicken, and fresh veggies like tomatoes and cucumbers come together in a vibrant, protein-packed dish. Tossed with a zesty lemon-herb dressing and topped with salty feta, this bowl offers a refreshing Mediterranean twist. Serve with lemon wedges to enhance the tangy flavor.
Ingredients
4 boneless, skinless chicken breasts
1 cup uncooked quinoa
2 tbsp extra virgin olive oil
Zest and juice of 2 lemons
3 garlic cloves, minced
1 tsp dried oregano
1 tsp dried thyme
1 cup cherry tomatoes, halved
1 cucumber, diced
¾ cup crumbled feta cheese (halal option available)
1 tbsp chopped fresh dill
½ tsp salt
¼ tsp black pepper
2 cups mixed greens
2 tbsp red onion, finely chopped
Instructions
Preheat grill or skillet to medium-high heat.
In a bowl, mix chicken breasts with lemon juice, zest, garlic, oregano, thyme, 1 tbsp olive oil, salt, and pepper. Marinate for 30 minutes.
Rinse quinoa under cold water and cook according to package instructions, adding ½ tsp dried dill for extra flavor.
Cook chicken on the grill or skillet for 6-8 minutes per side until golden brown and cooked through.
Chop raw vegetables (cucumber, cherry tomatoes, red onion) and toss with remaining olive oil.
Divide cooked quinoa into 4 bowls, top with grilled chicken, mixed veggies, feta, and arugula.
Notes
Use pan-searing if grilling isn’t possible.
Olive oil can be replaced with avocado oil.
Customize with bell peppers, zucchini, or spinach.
Store leftover quinoa and cooked chicken separately in the fridge for up to 3 days.