Description
A healthy and flavorful dish featuring grilled chicken marinated in lemon and dill, served with fresh vegetables and grains.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup feta cheese, crumbled (optional)
Instructions
- In a bowl, whisk together olive oil, lemon juice, dill, garlic, salt, and pepper.
- Marinate the chicken breasts in the mixture for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the chicken for 6-7 minutes on each side or until fully cooked.
- Remove the chicken from the grill and let it rest for a few minutes before slicing.
- In serving bowls, layer cooked quinoa, cherry tomatoes, cucumber, and red onion.
- Top with sliced chicken and sprinkle with feta cheese if desired.
- Drizzle with additional olive oil and lemon juice before serving.
Notes
- For a vegetarian option, substitute chicken with grilled tofu.
- This dish can be served warm or cold.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg