Description
A delightful Mediterranean-inspired dish featuring marinated chicken, quinoa or rice, and fresh vegetables.
Ingredients
Scale
- 1.5 lbs Chicken Breast or Thighs, cubed
- 1/4 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- 2 Tbsp Fresh Dill, chopped
- 2 cloves Garlic, minced
- 1 tsp Dried Oregano
- Salt and Pepper, to taste
- 4 cups Cooked Quinoa or Rice
- 1 large Cucumber, diced
- 1 pint Tomatoes, halved
- 1/2 cup Red Onion, sliced
- 1/2 cup Crumbled Feta Cheese
- 1/4 cup Kalamata Olives, halved
Instructions
- In a mixing bowl, whisk together olive oil, fresh lemon juice, chopped dill, minced garlic, dried oregano, salt, and pepper. Toss cubed chicken in marinade and let it marinate in the fridge for at least 30 minutes.
- Preheat oven to 400°F (200°C). Bake or grill marinated chicken for about 18–20 minutes, or pan-sear for 4–5 minutes per side until fully cooked.
- Once cooked, allow the chicken to rest for 5 minutes before slicing.
- Divide cooked quinoa or rice among four bowls, and arrange diced cucumber, halved tomatoes, and sliced red onion over the grains.
- Top each bowl with crumbled feta cheese and halved Kalamata olives. Drizzle with more olive oil and lemon juice, and garnish with additional fresh dill.
Notes
Make the chicken ahead of time for more flavor. Store ingredients separately to keep them fresh for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg