Chicken with Mediterranean Quinoa Salad

Step 1

Cook the quinoa according to package instructions. It's best to cook in advance & cool fully to enjoy chilled in the salad!

Step 2

Wash or peel the cucumber, then dice.

Step 3

Wash & dice the tomato.

Step 4

Clean the parsley & finely chop.

Step 5

Pat the chicken dry & season all over with salt & pepper. Add your favorite seasonings! We like garlic powder, paprika & a dash of cayenne. Heat a grill pan over medium-high heat. Sear the chicken undisturbed for 5-6 min, until nice grill marks have formed. Flip & grill the other side for 5-6 more min, or until the internal temp reaches 165°F.

Step 6

Remove the chicken from the heat & set on a cutting board to rest for 5 min. Meanwhile, in a serving dish, add the cucumbers, tomatoes, rinsed/drained chickpeas & fluffy quinoa. Add a pinch of salt & pepper. Toss well to combine.

Step 7

In a small bowl, combine the chopped parsley with a few zests of lemon, the juice of 1/2 a lemon & 2 tbsp olive oil per serving. Season with a bit of salt, pepper & oregano if you have. Whisk well to combine.

Step 8

Slice the grilled chicken & serve on top of the quinoa salad. Drizzle the lemony vinaigrette overtop the meat & salad, serve & enjoy!