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Greek-Style Lemon Herb Chicken and Quinoa Salad Recipe

Name: Greek-Style Lemon Herb Chicken and Quinoa Salad
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb chicken thighs, boneless skinless; 3/4 cup feta cheese, crumbled; 1 whole English cucumber; 2 cloves garlic, minced; 1 cup cherry tomatoes, halved; 1/2 cup fresh dill, chopped; 1/2 cup red onion, thinly sliced; 1/2 cup plain Greek yogurt; 1 cup quinoa, rinsed; 1/4 cup lemon juice; 1/4 cup extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup pitted Kalamata olives, halved

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This is a yummy bowl with chicken, quinoa, and veggies. It has cheese and a special sauce. You mix everything in a bowl and eat it. It's good for lunch or dinner and tastes like food from Greece.

Ingredients

1 lb chicken thighs, boneless skinless

3/4 cup feta cheese, crumbled

1 whole English cucumber

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1/2 cup fresh dill, chopped

1/2 cup red onion, thinly sliced

1/2 cup plain Greek yogurt

1 cup quinoa, rinsed

1/4 cup lemon juice

1/4 cup extra virgin olive oil

1/2 tsp salt

1/4 tsp black pepper

1/4 cup pitted Kalamata olives, halved

Method

In a medium saucepan, combine 1 cup quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, wash and dry the cucumber, tomatoes, and dill. Juice the lemon into a bowl.

Cut the cucumber in half. Dice one half and slice the other half into thin half-moons. Place the diced cucumber in a bowl with the minced garlic, 2 tablespoons of lemon juice, Greek yogurt, 1/4 tsp salt, and a pinch of black pepper to create the tzatziki sauce. Mix well and set aside.

In a large mixing bowl, combine the halved cherry tomatoes, sliced cucumber, chopped dill, sliced red onion, and halved Kalamata olives.

Heat a grill pan or skillet over medium heat. Rub the chicken thighs with 2 tablespoons of olive oil, season with 1/4 tsp salt and 1/4 tsp black pepper. Grill the chicken until cooked through, about 5-6 minutes per side. Transfer to a cutting board and let rest for a few minutes before slicing into strips.

Fluff the cooked quinoa with a fork and add it to the vegetable mixture. Add the sliced chicken and crumbled feta cheese. Drizzle with the remaining 2 tablespoons of olive oil and 2 tablespoons of lemon juice. Toss everything together until well mixed.

Serve the quinoa salad in bowls with a dollop of the tzatziki sauce on top. Enjoy your Greek-style meal!

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