Description
A nutrient-packed Mediterranean-inspired salad blending lean chicken, fluffy quinoa, and vibrant vegetables with a zesty lemon-olive oil dressing for a satisfying, high-protein meal.
Ingredients
Quinoa, 1 cup
Chicken Breast, 2 (6 oz each)
Cucumber, 1 large
Tomatoes, 2 medium
Red Onion, 1/2 small
Olives, 1/4 cup
Olive Oil, 2 tbsp
Lemon Juice, 2 tbsp
Minced Garlic, 1 tsp
Dried Oregano, 1 tsp
Salt, to taste
Instructions
Rinse quinoa under cold water in a fine-mesh strainer for 1-2 minutes.
Cook quinoa in 2 cups boiling water for 15 minutes until fluffy. Drain excess water and let cool.
Season chicken with salt, pepper, and 1 tsp olive oil. Pan-sear over medium-high heat for 5-6 minutes per side or bake at 400°F for 30 minutes until internal temperature reaches 165°F.
Chop cooked chicken into 1-inch pieces. Dice cucumber, tomatoes, and red onion.
Mix quinoa, chicken, vegetables, and olives in a large bowl. Set aside while preparing dressing.
Whisk olive oil, lemon juice, minced garlic, dried oregano, and salt in a small bowl. Drizzle over salad and toss gently.
Notes
Toast quinoa briefly in a dry skillet for enhanced flavor if desired.
Substitute cooked chickpeas for chicken to make a vegetarian version.
Use English cucumbers for less moisture and sweeter flavor.
Cherry tomatoes can replace regular tomatoes for a bolder texture.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 2g
- Sodium: 1000mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 210mg