Mediterranean Chicken & Quinoa Salad
A vibrant and hearty salad featuring pan-seared chicken breast, fluffy quinoa, and crisp seasonal vegetables, tossed in a zesty lemon-oregano dressing.
Ingredients
- Chicken Breast140 g
- Quinoa60 g
- Cucumber100 g
- Cherry Tomatoes100 g
- Bell Pepper80 g
- Red Onion30 g
- Feta Cheese20 g
- Bell Pepper80 g
- Olive Oil8 ml
- Lemon Juice15 ml
- Dried Oregano2 g
- Salt1 pinch
- Black Pepper1 pinch
- Kalamata Olives20 g
Instructions
- 1Step 1
Step 1: Cook quinoa according to package directions. While quinoa cooks, dice the chicken breast into 1-inch pieces. Season with salt and pepper.
- 2Step 2
Step 2: Heat a non-stick pan over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring occasionally, until cooked through and lightly browned. Remove from pan and set aside.
- 3Step 3
Step 3: While chicken cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the bell pepper, and finely chop the red onion. Crumble the feta cheese.
- 4Step 4
Step 4: In a large bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
- 5Step 5
Step 5: Add the cooked quinoa, cooked chicken, cucumber, cherry tomatoes, bell pepper, red onion, and Kalamata olives to the bowl with the dressing. Toss gently to combine.
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