Grilled chicken marinated in olive oil and herbs, served with a refreshing quinoa salad, brings vibrant Mediterranean flavors to your table. Convenient and quick for a weeknight dinner.
Servings: 4
Ingredients
chicken breasts4pieces
quinoa1cup(rinsed)
cucumber1large(diced)
cherry tomatoes1cup(halved)
red onion0.5medium(sliced)
feta cheese0.5cup(crumbled)
red wine vinegar2tablespoons
Seasonings
olive oil4tablespoons
dried oregano1teaspoon
garlic powder1teaspoon
salt0.5teaspoon
black pepper0.5teaspoon
Equipment
grill or grill pan
medium saucepan
mixing bowl
whisk
Steps
Step 1
Marinate Chicken
10 min
In a bowl, mix olive oil, oregano, garlic powder, salt, and pepper.
Add chicken breasts and coat evenly.
Let marinate for 10 minutes.
Checkpoints
Chicken is thoroughly coated.
Step 2
Cook Quinoa
15 minHeat: Medium
Bring 2 cups of water to a boil in a saucepan.
Add quinoa, reduce to a simmer, and cover.
Cook for 15 minutes, or until water is absorbed.
Checkpoints
Quinoa is tender and fluffy.
Step 3
Grill Chicken
15 minHeat: Medium-high
Preheat grill to medium-high heat.
Place marinated chicken on the grill.
Cook for 5-7 minutes on each side until cooked through.
Checkpoints
Chicken is fully cooked.
Step 4
Assemble Salad
10 min
In a bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, and feta.
Whisk together 2 tablespoons of olive oil and red wine vinegar.
Pour dressing over salad and toss to combine.
Checkpoints
Salad is well mixed and coated with dressing.
Notes
Serve with a side of hummus for added Mediterranean flair.
Warnings
Ensure chicken is cooked to an internal temperature of 165°F.