Mediterranean · Lunch, Dinner
Grilled chicken quinoa bowl
Charred chicken breast over lemony quinoa with cucumber, tomato and feta.
- Calories
- 575 kcal
- Protein
- 49 g
- Carbs
- 46 g
- Fat
- 22 g
- Prep
- 12 min
- Cook
- 18 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 150 g Chicken breast
- 55 g Quinoa
- ¼ cucumber Cucumber
- 70 g Cherry tomatoes
- 30 g Feta
- ¾ tbsp Olive oil
- ¼ lemon Lemons
- 2 tsp Dried oregano
- 30 g Rocket
Method
- Cook the quinoa, drain well and dress with half the lemon and a little oil.
- Rub the chicken with oregano, salt and the rest of the oil and grill 6 minutes a side.
- Rest the chicken 3 minutes, then slice.
- Toss the quinoa with cucumber, tomato and rocket.
- Top with the chicken and crumbled feta and finish with lemon.
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