Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Whisk together 1 tablespoon olive oil, lemon juice, minced garlic, oregano, salt, and pepper to create the marinade.
- Cut chicken breasts into strips or cubes and marinate in the mixture for at least 30 minutes, up to 2 hours in the refrigerator.
- Heat a skillet over medium-high heat with 1 tablespoon olive oil. Cook the marinated chicken for 6-8 minutes until golden brown and fully cooked, turning occasionally. Alternatively, grill the chicken for 6-7 minutes per side. Rest for a few minutes before slicing.
- Prepare cooked quinoa or rice and place it at the base of your bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Drizzle with olive oil and lemon juice, season with salt and pepper, and garnish with fresh herbs.
Notes
- Marinating the chicken longer enhances flavor and tenderness.
- Use cauliflower rice for a lower-carb option.
- Keep components separate for meal prep, and assemble just before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Healthy Lunch
- Method: Stovetop and Grill
- Cuisine: Mediterranean
- Diet: Gluten-Free, High-Protein
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg