Description
A cozy dish bursting with zesty lemon and aromatic garlic, perfect for easy weeknight dinners.
Ingredients
Scale
- 500 g chicken breasts
- 60 ml lemon juice
- 30 ml olive oil
- 3 cloves garlic, minced
- 100 g feta cheese, crumbled
- 250 g cherry tomatoes, halved
- 1 medium cucumber, diced
- 1 small red onion, thinly sliced
- 30 g fresh parsley, chopped
- 150 g quinoa, uncooked
- Salt to taste
- Pepper to taste
Instructions
- Cook the quinoa according to package instructions and set aside.
- Mix together the olive oil, lemon juice, minced garlic, salt, and pepper.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
- Heat a skillet over medium heat and cook the marinated chicken for 6-7 minutes per side.
- Let the chicken rest for a few minutes, then slice it.
- In serving bowls, layer the cooked quinoa, sliced chicken, cherry tomatoes, diced cucumber, red onion, and crumbled feta cheese.
- Garnish with fresh parsley before serving.
Notes
Make-ahead magic: Marinate the chicken the night before for enhanced flavor. Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg