Mediterranean Chicken & Quinoa

Ingredients

• 1 lb chicken breast, diced
• 1 cup quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 0.25 cup feta cheese
• 2 tbsp lemon juice
• 2 tbsp olive oil

Method

1. Cook quinoa according to package directions. Let cool slightly.
2. Sauté chicken in oil until cooked through. Season with salt and pepper.
3. Toss quinoa with lemon juice and olive oil.
4. Top quinoa with chicken, cucumber, tomatoes, and feta.
5. Serve warm or at room temperature.

The Story & Tips

Mediterranean Chicken & Quinoa makes two bowls with diced chicken, quinoa, cucumber, cherry tomatoes, feta, lemon juice, and olive oil. The recipe can be served warm or at room temperature, with the grain and chicken prepared before the fresh vegetables and feta are added.

Cook the quinoa according to the package directions and let it cool slightly. Sauté the chicken in oil until cooked through, then toss the quinoa with lemon juice and olive oil. Rest the chicken briefly before slicing so the juices stay in the meat, then arrange it with the cucumber, tomatoes, and feta.

Serve the bowls while warm or at room temperature with a simple seasonal side or fresh fruit. Refrigerate the components for up to three days. The individual components can be prepared before the final assembly, which keeps the fresh cucumber, tomatoes, and feta separate until serving.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate components for up to 3 days.