Grilled Mediterranean Chicken and Quinoa Salad
Ingredients
The Chicken
-
16
oz
skinless thin sliced chicken cutlets
-
1
clove
garlic, minced
-
1
tbsp
chopped fresh rosemary or oregano
-
½
lemon
juice
-
1
tsp
extra-virgin olive oil
-
kosher salt
to taste
-
freshly ground black pepper
to taste
The Quinoa and Salad
-
½
cup
uncooked quinoa
-
¾
cup
water
-
¼
cup
red onion, diced
-
1
lemon
juice
-
¼
cup
kalamata olives, pitted and sliced
-
1
tbsp
extra virgin olive oil
-
2
cups
cucumber, peeled and diced
-
1
cup
cherry tomatoes, quartered
-
⅓
cup
crumbled feta
Instructions
- Rinse quinoa for about 2 minutes to remove saponins.
- In a medium pot, combine quinoa, water, and salt; bring to a boil.
- Once boiling, reduce heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let sit covered for an additional 5 minutes, then fluff with a fork.
- Season chicken with salt, pepper, garlic, and rosemary; drizzle with lemon juice and olive oil, then refrigerate for 20 minutes.
- Preheat the grill on high heat, clean and oil the grates.
- Grill chicken for 1 to 2 minutes per side until cooked through, then slice into 1-inch pieces.
- In a large bowl, combine cooled quinoa with red onion, olives, cucumber, and tomatoes; squeeze lemon juice over it.
- Drizzle with remaining olive oil, add grilled chicken and feta, then toss to combine.
- Taste and adjust seasoning with salt and more lemon juice if necessary.
Nutrition Facts (estimated)
Servings
6
Calories
180
Total fat
8g
Total carbohydrates
8g
Total protein
20g
Sodium
255mg
Cholesterol
7mg
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