Ingredients
Method
Preparation
- Begin by cooking the quinoa or brown rice according to package instructions. This should take around 15-20 minutes.
- While the grain cooks, season the chicken breasts with salt, pepper, and a sprinkle of dried oregano. Grill on medium heat for about 6-7 minutes per side until fully cooked and juices run clear. Once cooked, let it rest before slicing.
- In a large bowl, combine diced cucumbers, halved cherry tomatoes, thinly sliced red onion, and olives. Mix well!
Combining Ingredients
- Add the grilled chicken slices to the vegetable mixture along with crumbled feta cheese.
- In a small bowl, whisk together the olive oil, red wine vinegar, remaining oregano, salt, and pepper to taste.
- Pour the dressing over the salad combo and toss gently to combine.
Serving
- Spoon the mixture over a bed of quinoa or brown rice in bowls and enjoy!
Notes
Ingredient substitutions: Swap out vegetables based on preference. Meal prep: Stores well in the fridge, leave out the dressing until ready to eat. Grilling tips: Can pan-sear chicken in a non-stick skillet if a grill is unavailable.
