Ingredients
4 boneless, skinless chicken breasts
1 1/2 cups uncooked quinoa
1 1/4 cups low-sodium chicken broth
1 cup cherry tomatoes, halved
1/2 cucumber, chopped
1 cup pitted Kalamata olives
1/2 red onion, thinly sliced
1 cup crumbled feta cheese
Zest and juice of 1 lemon
3 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
Instructions
Combine lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and olive oil in a bowl. Add chicken; refrigerate 15-30 minutes.
Rinse quinoa thoroughly. Cook quinoa and broth in a pot on medium heat until absorbed (15-20 minutes).
Add olive oil to a skillet. Cook chicken 5-6 minutes per side until golden and cooked through. Let rest 5 minutes before slicing.
Assemble bowls with: cooked quinoa base, sliced chicken, cherry tomatoes, cucumber, olives, red onion, and sprinkle with feta cheese.
Notes
Marinate chicken 30 minutes for extra flavor
Substitute halved bell peppers or spinach if disliked
Use skim feta or dairy-free alternative for lighter option
Store leftovers in airtight containers up to 3 days
Meal prep: Store components separately and assemble fresh
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Grilling + Stovetop
- Cuisine: Mediterranean
- Diet: Low Sodium
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 110mg