Ingredients
- 1 lb boneless skinless chicken breasts
- 1.5 cups dry quinoa
- 1 medium cucumber
- 1.5 cups cherry tomatoes
- 2 cloves garlic
- 1.5 whole lemon
- 3 tbsp olive oil
- 1.5 tsp dried oregano
- 0.5 tsp paprika
- 2 cups baby spinach
- 0.5 cup crumbled feta cheese
- 1 tsp salt
- 0.5 tsp black pepper
Steps
- 1Rinse quinoa; cook with 3 cups water and a pinch of salt until fluffy, about 15 minutes. Fluff and cool slightly.
- 2Mix 2 tbsp olive oil, juice of 1 lemon, minced garlic, oregano, paprika, salt, and pepper. Toss with chicken pieces or thin cutlets.
- 3Cook chicken in a skillet over medium-high heat until done, 6–8 minutes, or bake at 400°F for 18–20 minutes.
- 4Dice cucumber and halve cherry tomatoes. Toss quinoa with remaining oil, spinach, vegetables, and a squeeze of lemon.
- 5Top bowls with sliced chicken and crumbled feta.
Cooking at the counter? Open Cook Mode for one step at a time, big type, and an optional timer.
chickenquinoameal-prepGreekgluten-freehigh-protein
