Lunch
Mediterranean Chicken Salad
| Total time:
| Prep:
| Cook:
| Servings:
|
| 25 min |
10 min |
15 min |
6 |
Dietary Restrictions
Gluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeRed meat-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1 1/2
Cup
water
-
1
Cup
quinoa
-
12
Ounce
chicken breast filet
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
black pepper
-
1/2
Teaspoon
paprika
-
1/2
Teaspoon
garlic powder
-
1
Teaspoon
olive oil
-
1/2
cucumber
-
1
red bell pepper
-
1
avocado
-
1/4
red onion
-
1/2
Cup
cilantro
-
1/2
Cup
feta cheese
-
10
kalamata olives pitted
-
2
Tablespoon
olive oil
-
1
lemon
-
1
Teaspoon
cumin
-
1/2
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
1/2
Tablespoon
olive oil
-
1
tomato
Directions
-
Add water to a pot and bring to a boil. Add the quinoa and let it cook for 12 minutes. Remove from heat, cover the pot, and let the quinoa sit for 5 minutes. Fluff with a fork when done.
-
While the quinoa is cooking, make the chicken. Sprinkle chicken breasts with salt, pepper, garlic powder, paprika, and olive oil. Place some olive oil on the pan and heat up. Once warm, add the chicken breast and cook for 4 minutes per side. Remove from heat, cover the pan, and let sit for 5 minutes.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 373 kcal |
| Fat
| 22 g |
| Carbohydrates
| 27 g |
| Protein
| 19 g |
| Fiber
| 6 g |
| Sugar
| 3 g |
| Sodium
| 491 mg |
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