Description
A vibrant bowl of herb-marinated grilled chicken served over fluffy quinoa or rice, topped with fresh vegetables and creamy feta cheese.
Ingredients
Scale
- 1 pound chicken breast, grilled and sliced
- 2 cups cooked quinoa or rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1 cup feta cheese, crumbled
- Fresh parsley, chopped
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Cook the quinoa or rice: Begin by preparing quinoa or rice according to the package instructions. Once cooked, fluff it lightly with a fork and set it aside to cool slightly.
- Grill the chicken: Preheat your grill pan or outdoor grill over medium-high heat. Season the chicken breast with salt, pepper, and a drizzle of olive oil. Grill for about 6-8 minutes on each side, or until fully cooked and the juices run clear. Once done, let it rest for a few minutes, then slice it thinly against the grain for optimal tenderness.
- Assemble the base: In individual serving bowls, create a vibrant layer of quinoa or rice to serve as a sturdy foundation for all your toppings.
- Top generously: Begin layering! Add the sliced grilled chicken atop the quinoa or rice, followed by heaping portions of diced cucumber, cherry tomatoes, red onion, and bell pepper.
- Sprinkle with feta: Crumble the feta cheese lavishly over the bowls, allowing its richness to mingle with the fresh ingredients.
- Finish with olive oil: Drizzle a good quality olive oil over the entire bowl and sprinkle with additional salt and pepper to taste.
- Serve with tzatziki sauce: For an extra flourish, serve with a side of homemade tzatziki sauce.
Notes
Prepare chicken and quinoa ahead of time for a quick meal. Customize with your favorite vegetables or grains.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 70mg