Ingredients
Method
- Rinse the quinoa. Bring it to a boil with 1 1/2 cups (360 ml) of water, cover, and simmer on low for 15 minutes. Rest, covered, for 5 minutes, then fluff with a fork.
- While the quinoa cooks, pound the chicken to an even thickness of about 3/4 inch (2 cm). Whisk 1 tablespoon of the oil, 2 tablespoons of the lemon juice, the garlic, oregano, 1/4 teaspoon of the salt and the pepper. Coat the chicken and let it sit for 10 minutes.
- Heat a large skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, until a food thermometer reads 165°F (74°C) at the thickest part. Rest for 5 minutes, then slice against the grain.
- Whisk the remaining 1 tablespoon of oil, 2 tablespoons of lemon juice and 1/4 teaspoon of salt. Toss the cucumber, tomatoes and olives in the dressing.
- Divide the quinoa among 4 bowls (about 1/2 cup or 95 g each). Top with the sliced chicken, the vegetables, feta and parsley.
Notes
Each bowl holds about 3.5 oz (100 g) of cooked chicken. Weigh the chicken raw if you track calories closely, since cooked weight varies. Nutrition values are rough estimates calculated from standard ingredient values and will vary with brands.
