Description
For the Chicken:
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
2 garlic cloves, minced
1 tsp dried oregano
1/2 tsp cumin
Salt and black pepper to taste
For the Bowl:
1 cup cooked quinoa or couscous
1/2 cup cherry tomatoes, halved
1/2 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/3 cup feta cheese, crumbled
1/4 cup kalamata olives, sliced
Herb Vinaigrette:
3 tbsp olive oil
2 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 garlic clove, minced
Salt and black pepper to taste
Directions:
In a bowl, mix olive oil, lemon juice, zest, garlic, oregano, cumin, salt, and black pepper. Coat chicken in the marinade and let sit for 20 minutes.
Heat a skillet over medium heat and cook chicken for 6-7 minutes per side, until fully cooked. Let rest before slicing.
In a small bowl, whisk together vinaigrette until well combined.
Assemble bowls by dividing quinoa or couscous, cherry tomatoes, cucumber, red onion, feta, and olives.
Top with sliced lemon chicken and drizzle with herb vinaigrette. Serve and enjoy!
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 30 minutes Kcal: 450 per serving Servings: 4 servings
