Mediterranean-Inspired Chicken with Quinoa Salad
A delicious and heart-healthy Mediterranean-inspired chicken dish served with a nutritious quinoa salad.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups low-sodium chicken broth
- 1 cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/4 cup Kalamata olives, sliced
- 1/4 cup feta cheese, crumbled
- Juice of 1 lemon
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, mix together the olive oil, oregano, garlic powder, salt, and pepper. Rub the mixture over the chicken breasts.
Place the chicken breasts on a baking sheet and bake for 20-25 minutes or until cooked through.
While the chicken is cooking, rinse the quinoa under cold water. In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed.
In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, olives, feta cheese, lemon juice, and parsley. Mix well.
Serve the Mediterranean-inspired chicken with the quinoa salad on the side. Enjoy!
Estimated Nutrition
Per serving
| Calories | 350 |
| Protein (g) | 30 |
| Carbs (g) | 30 |
| Fiber (g) | 5 |
| Sugar (g) | 3 |
| Saturated fat (g) | 2 |
| Sodium (mg) | 300 |
| Cholesterol | 50 |