YOUR SOLIN GENERATED RECIPE
Protein-Packed Mediterranean Quinoa Bowl with Grilled Chicken
Enjoy a vibrant Mediterranean bowl featuring tender grilled chicken atop fluffy quinoa, tossed with fresh tomatoes, crisp cucumbers, red onion, briny olives, and a sprinkle of tangy feta, finished with a drizzle of lemon-olive oil dressing.
INGREDIENTS
3 oz Grilled Chicken Breast
1/2 cup cooked Quinoa
1/2 cup Cherry Tomatoes
1/2 cup Chopped Cucumber
2 tbsp Chopped Red Onion
2 tbsp Sliced Kalamata Olives
1 oz Feta Cheese
1 tsp Extra-Virgin Olive Oil
1 tbsp Lemon Juice
2 tbsp Chopped Fresh Parsley
PREPARATION
Prepare the quinoa according to package instructions, then set aside to cool slightly.
Lightly season the chicken breast with salt and pepper, then grill over medium-high heat until fully cooked and juices run clear. Once cooked, slice into strips.
In a large bowl, combine the cherry tomatoes, chopped cucumber, red onion, kalamata olives, and parsley.
Add the cooled quinoa to the bowl and gently mix with the vegetables.
Drizzle with extra-virgin olive oil and lemon juice, then toss to evenly coat.
Top the mixture with the grilled chicken slices and crumble feta cheese over the bowl.
Gently mix once more and serve immediately, enjoying a flavorful balance of protein, grains, and Mediterranean freshness.