Grilled Mediterranean Chicken with Quinoa Salad Recipe

Recipe

Grilled Mediterranean Chicken and Quinoa Salad

Rating: 5 from 3 votes

Summary: Chicken and quinoa salad with cucumbers, feta, tomatoes and olives — a refreshing choice for summer.

Prep: 15 mins   Cook: 20 mins   Total: 35 mins

Yield: 6 servings   Serving Size: 1 heaping cup

Ingredients

• 16 oz skinless thin-sliced chicken cutlets
• Kosher salt and freshly ground black pepper, to taste
• 1 clove garlic, minced
• 1 tablespoon chopped fresh rosemary or oregano
• Juice of 1/2 lemon (for marinating)
• 1 teaspoon extra-virgin olive oil (for marinating)
• 1/2 cup uncooked quinoa
• 3/4 cup water
• 1/4 cup red onion, diced
• Juice of 1 lemon (for dressing)
• 1/4 cup Kalamata olives, pitted and sliced
• 1 tablespoon extra-virgin olive oil (for dressing)
• 2 cups cucumber, peeled and diced (about 1 English cucumber)
• 1 cup cherry tomatoes, quartered
• 1/3 cup crumbled feta

Instructions

1. Rinse the quinoa under cold water for about 2 minutes, rubbing the grains gently to remove any residual saponins that can taste bitter.
2. Place the quinoa in a medium pot with 3/4 cup water and a pinch of salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover the pot and simmer for about 15 minutes, until the water is absorbed.
4. Remove the pot from the heat and keep it covered for an additional 5 minutes. Then fluff the quinoa with a fork and transfer it to a large mixing bowl to cool.
5. While the quinoa cooks, season the chicken on both sides with kosher salt, freshly ground black pepper, the minced garlic and the chopped rosemary or oregano.
6. Drizzle the chicken with the juice of half a lemon and 1 teaspoon of olive oil, then gently massage the seasonings into the meat with your fingertips.
7. Refrigerate the seasoned chicken for about 20 minutes while you prepare the grill (this also helps the flavors penetrate the meat).
8. Preheat the grill to high, clean and oil the grates to prevent sticking. If cooking indoors, use a well-oiled grill pan or skillet.
9. Grill the chicken cutlets quickly until cooked through and firm to the touch, about 1 to 2 minutes per side for thin cutlets. Timing will vary with thickness—use an instant-read thermometer if unsure (internal temp for poultry should reach 165°F / 74°C).
10. Transfer the cooked chicken to a cutting board and slice into 1-inch pieces.
11. While the quinoa cools and the chicken rests, dice the red onion, cucumber and quarter the cherry tomatoes.
12. To the bowl with cooled quinoa add the diced red onion, sliced Kalamata olives, cucumber and cherry tomatoes. Squeeze the juice of 1 lemon over the mixture and drizzle with the remaining tablespoon of extra-virgin olive oil.
13. Add the sliced grilled chicken and crumbled feta to the quinoa and vegetables. Toss everything together gently to combine and distribute the dressing and flavors evenly.
14. Taste and adjust seasoning with additional salt, pepper or lemon juice as needed. Serve chilled or at room temperature.

Notes & Tips

• Marinate the chicken overnight for a deeper lemon-garlic flavor, or keep it brief for a lighter taste.
• Make quinoa and grilled chicken ahead of time and store separately in the refrigerator. Assemble right before serving to keep vegetables crisp.
• For a vegan version, omit the chicken and feta and add chickpeas or extra toasted nuts for protein and texture.
• Adjust the amount of olive oil and lemon juice to suit your taste; some prefer a brighter lemon-forward dressing, others a touch more olive oil for richness.

Nutrition (per serving)

Serving: 1 heaping cup • Calories: 180 kcal • Carbohydrates: 8 g • Protein: 20 g • Fat: 8 g • Saturated Fat: 1.7 g • Cholesterol: 7 mg • Sodium: 255 mg • Fiber: 1 g • Sugar: 1 g

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