Ingredients and Weight:
- 2 boneless, skinless chicken breasts (1 pound)
- 1 cup quinoa (cooked)
- 1/2 cup chopped feta cheese
- 1/2 cup chopped red onion
- 1/2 cup chopped bell pepper
- 1/4 cup chopped black olives
- 1/4 cup chopped parsley
- 1 lemon, juiced and zested
- 1/4 cup olive oil
- 2 tablespoons honey
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper and place them in a baking dish.
- In a small bowl, combine the lemon juice, zest, olive oil, honey, and oregano.
- Pour the marinade over the chicken breasts and bake for 20 minutes, or until cooked through.
- Remove the chicken from the oven and let it cool slightly.
- In a large bowl, combine the quinoa, feta cheese, red onion, bell pepper, black olives, and parsley.
- Shred the chicken and add it to the bowl.
- Pour the remaining marinade over the salad and stir to combine.
- Season with salt and pepper to taste.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Fresh and flavorful
- Mediterranean-inspired
- Packed with protein and healthy ingredients
- Perfect for a light lunch or dinner
User Comments:
- "This salad is so delicious and refreshing! The combination of flavors is perfect." - Sarah B.
- "I love the simplicity of this dish. It's easy to make and packed with flavor." - John S.
- "This salad is a great way to get your daily dose of protein and vegetables." - Mary C.
Special Precautions and Tips:
- If you don't have any quinoa, you can use another type of cooked grain, such as rice or barley.
- For a vegan version of this dish, you can use tofu or tempeh instead of chicken.
- Serve the salad with a side of pita bread or crackers for dipping.
