Description
A vibrant and nourishing bowl combining grilled chicken, fresh vegetables, and tangy feta cheese, inspired by Mediterranean flavors.
Ingredients
Scale
- 2 chicken breasts
- 1 cup cooked quinoa or rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Grill or pan-cook the chicken breasts until fully cooked and golden brown, then slice into pieces.
- Combine the cooked quinoa (or rice), halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and Kalamata olives in a large bowl.
- Whisk together the olive oil, red wine vinegar, dried oregano, and a sprinkle of salt and pepper in a small bowl.
- Pour the dressing over the salad mixture and toss everything together until evenly coated.
- Serve in bowls and top with the sliced chicken. Optionally, add extra feta or olives on top.
Notes
This dish can be stored in the fridge for up to three days. Keep chicken and salad separate until ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg