Greek-Inspired Chicken and Quinoa Salad Bowl

This Greek-inspired chicken and quinoa salad is a delicious and healthy meal that combines lean protein, fresh vegetables, and wholesome grains. It’s perfect for a light lunch or a nutritious dinner. Packed with flavors from herbs and spices, this dish is not only tasty but also loaded with nutrients.

Healthy Tips and Substitutions

• Protein: You can substitute chicken breasts with tofu or chickpeas for a vegetarian option.
• Grains: Swap quinoa with brown rice or farro for a different texture and flavor.
• Dairy: Use a dairy-free yogurt and omit the feta for a vegan version.
• Oils: Substitute olive oil with avocado oil for a different healthy fat option.

Ingredients

Meat

• 4 small chicken breasts (about 1 1/4 pounds)

Produce

• 1 1/2 tsp dried basil
• 2 1/2 cups cucumber, diced
• 1 tbsp fresh dill, chopped
• 1 tsp minced garlic
• 1 tsp garlic powder
• 2 cups grape or cherry tomatoes, halved
• 1 1/2 tsp dried oregano
• 1 cup red onion, thinly sliced
• 4 cups romaine lettuce, chopped
• 1 tbsp lemon zest

Condiments

• 2 tbsp honey
• 3 tbsp lemon juice

Pasta & Grains

• 2 cups cooked rice or quinoa

Baking & Spices

• 1/4 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 1/4 tsp salt

Oils & Vinegars

• 5/16 cup olive oil

Dairy

• 1/2 cup feta cheese, crumbled
• 1 cup plain Greek yogurt

Instructions

1. Prepare the Chicken:
   • Season the chicken breasts with 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, 1 1/2 tsp dried oregano, and 1 1/2 tsp dried basil.
   • Heat 2 tbsp of olive oil in a skillet over medium-high heat.
   • Cook the chicken breasts for 6-7 minutes on each side or until fully cooked and golden brown.
   • Remove from heat and let them rest before slicing.
2. Cook the Grains:
   • If not already cooked, prepare 2 cups of rice or quinoa according to package instructions.
3. Prepare the Dressing:
   • In a small bowl, whisk together 1 tsp minced garlic, 3 tbsp lemon juice, 1 tbsp lemon zest, 2 tbsp honey, and 3 tbsp olive oil.
   • Add 1/2 tsp red pepper flakes, 1/4 tsp salt, and freshly ground black pepper to taste.
   • Mix well until emulsified.
4. Assemble the Salad:
   • In a large bowl, combine 4 cups chopped romaine lettuce, 2 1/2 cups diced cucumber, 2 cups halved grape or cherry tomatoes, and 1 cup thinly sliced red onion.
   • Add 1 tbsp chopped fresh dill and 1/2 cup crumbled feta cheese.
5. Mix the Salad:
   • Add the cooked quinoa or rice to the salad bowl.
   • Pour the dressing over the salad and toss everything together until well combined.
6. Serve:
   • Slice the cooked chicken breasts and arrange them on top of the salad.
   • Serve immediately, with extra dressing on the side if desired.

Enjoy your fresh and vibrant Greek-inspired chicken and quinoa salad!