Mediterranean Grilled Chicken With Quinoa

Dietary Preferences: Gluten-free
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients

• 4 boneless, skinless chicken breasts

• 2 tablespoons olive oil (plus extra for the chicken)

• 1 teaspoon dried oregano (plus extra for the salad)

• 1 teaspoon dried thyme

• 1 teaspoon garlic powder

• Salt and pepper to taste

• Lemon wedges for serving

• 1 cup quinoa, rinsed

• 2 cups water or low-sodium chicken broth

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/2 red onion, finely chopped

• 1/2 cup Kalamata olives, sliced

• 1/2 cup crumbled feta cheese

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons red wine vinegar

• Fresh parsley, chopped for garnish

Instructions

1. Preheat the grill or grill pan. Mix 2 tablespoons olive oil with 1 teaspoon each of dried oregano, thyme, and garlic powder, then season with salt and pepper. Coat the chicken breasts with this herb mixture.

2. Grill the chicken for approximately 6-7 minutes on each side, until fully cooked and charred. Squeeze lemon over the chicken once cooked.

3. For the quinoa, bring 2 cups of water or chicken broth to a boil in a saucepan. Add the rinsed quinoa, reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.

4. In a large bowl, combine the cooked quinoa, cucumber, cherry tomatoes, red onion, olives, and feta cheese.

5. Create a dressing by whisking together the extra-virgin olive oil, red wine vinegar, and an additional teaspoon of dried oregano. Season with salt and pepper.

6. Pour the dressing over the quinoa salad and toss to combine.

7. Garnish the salad with chopped parsley.

8. Serve the grilled chicken alongside the flavorful quinoa salad.

This meal is perfect for a nutritious dinner, combining protein-rich chicken with a fiber-filled quinoa salad, ideal for anyone managing diabetes or seeking a healthy diet