Description
A flavorful Mediterranean dish featuring grilled chicken served over a fresh quinoa salad with vibrant vegetables and a zesty lemon-dill dressing.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 pound)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 lemon, zested and juiced
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your grill or stovetop grill pan over medium-high heat.
- Season the chicken breasts with salt, pepper, garlic powder, onion powder, dill, lemon zest, and half of the lemon juice. Drizzle with olive oil and rub the mixture evenly over the chicken.
- Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes before slicing.
- While the chicken is resting, prepare the quinoa according to package instructions if not already cooked.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, feta cheese, and olives. Drizzle with the remaining lemon juice and toss gently to combine.
- Slice the grilled chicken and serve it over the quinoa salad. Garnish with fresh parsley.
Notes
- For added flavor, marinate the chicken in the lemon and dill mixture for at least 30 minutes before grilling.
- Substitute the quinoa with couscous or brown rice for a different texture and taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg