Description
A vibrant, protein-packed bowl featuring marinated chicken, fresh veggies, and a zesty lemon-herb dressing, perfect for a quick and healthy weeknight dinner.
Ingredients
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp paprika
Salt and black pepper to taste
1 cup cooked quinoa
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and halved
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
For dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1 clove garlic minced, salt and pepper to taste
Instructions
Step 1: In a bowl, combine chicken pieces with 2 tbsp olive oil, oregano, garlic powder, paprika, salt, and pepper. Mix well and let marinate for 10 minutes.
Step 2: While chicken marinates, prepare the dressing by whisking together 3 tbsp olive oil, lemon juice, honey, minced garlic, salt, and pepper in a small bowl. Set aside.
Step 3: Heat a large skillet over medium-high heat. Add marinated chicken and cook for 6-8 minutes, stirring occasionally, until cooked through and lightly browned.
Step 4: Assemble bowls by dividing cooked quinoa among four bowls. Top with cooked chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
Step 5: Drizzle each bowl with the lemon-herb dressing and garnish with fresh parsley. Serve immediately.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
Nutrition
- Calories: 420
- Fat: 22g
- Carbohydrates: 28g
- Protein: 30g