Description
A delightful meal that combines juicy grilled chicken, fresh vegetables, and nutrient-packed quinoa or rice, all drizzled with a zesty dressing.
Ingredients
Scale
- 2 cups cooked quinoa or rice
- 2 chicken breasts, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, diced
- 1 cup kalamata olives, pitted
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Start by cooking the quinoa or rice according to package instructions.
- Grill the chicken breasts until fully cooked, about 6-8 minutes on each side.
- In a large bowl, combine the cooked quinoa or rice, grilled chicken, cherry tomatoes, cucumber, red onion, and kalamata olives. Toss gently to mix.
- In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper. Pour the dressing over the mixture and toss again to combine thoroughly.
Notes
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg