Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups water or chicken broth
- 2 large chicken breasts, boneless and skinless
- 2 tablespoons olive oil (divided)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1 red bell pepper, diced
- 1/4 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons fresh lemon juice
- Salt and black pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water (or broth). Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 15 minutes, or until the liquid is fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, pat the chicken breasts dry with a paper towel. Season both sides generously with salt, black pepper, dried oregano, and garlic powder.
- Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6 to 7 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, remove the chicken from the pan and let it rest for 5 minutes before slicing it into bite-sized strips.
- In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, and a pinch of salt and pepper.
- Divide the cooked quinoa among four bowls. Top each bowl with the sliced chicken, diced cucumber, cherry tomatoes, bell pepper, and red onion. Sprinkle the crumbled feta cheese over the top and drizzle each bowl with the lemon dressing.
- Cook Time: 35 minutes
- Diet: Gluten-Free