Description
A vibrant and healthy bowl featuring seasoned chicken, fluffy quinoa, fresh vegetables like cucumber, tomatoes, and red onion, crumbled feta cheese, and a tangy lemon-herb dressing.
Ingredients
Scale
**Ingredients:**
* 1 cup uncooked quinoa, rinsed
* 2 cups water
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 tablespoon olive oil
* 1 teaspoon dried oregano
* 1/2 teaspoon garlic powder
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 cup cherry tomatoes, halved
* 1/2 cup Kalamata olives, halved
* 1/2 cup cucumber, diced
* 1/4 cup red onion, thinly sliced
* 1/4 cup crumbled feta cheese
* Lemon wedges, for serving
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- Lemon wedges, for serving
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, toss chicken with 2 tablespoons olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
- Spread chicken in a single layer on a baking sheet.
- Bake for 20-25 minutes, or until chicken is cooked through.
- While chicken is baking, cook quinoa according to package directions.
- In a large bowl, combine cooked quinoa, chopped cucumber, chopped tomatoes, Kalamata olives, crumbled feta cheese, and red onion.
- Drizzle with remaining olive oil and lemon juice.
- Top with baked chicken.
- Serve immediately.
Notes
- For a vegetarian option, omit the chicken and add chickpeas or roasted vegetables.
- Store leftover chicken and quinoa separately in the refrigerator for up to 3 days.
- Add a dollop of hummus or tzatziki sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes