Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup cooked quinoa (or rice)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 cup feta cheese, crumbled
- Fresh parsley, for garnish
Instructions
- Start by marinating the chicken. In a bowl, mix olive oil, oregano, thyme, garlic powder, salt, and pepper. Coat the chicken breasts in the marinade and let it sit for at least 15 minutes.
- While the chicken is marinating, prepare your quinoa or rice according to package instructions. Set aside when done.
- Heat a grill pan or skillet over medium-high heat. Once hot, add the marinated chicken breasts. Cook for about 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks.
- Remove the chicken from the heat and let it rest for a few minutes before slicing it into strips.
- In serving bowls, layer the cooked quinoa or rice, sliced chicken, cherry tomatoes, cucumber, and bell pepper. Top with crumbled feta cheese and fresh parsley.
- Drizzle with a little more olive oil and a sprinkle of fresh herbs if desired. Serve and enjoy!
- Prep Time: 15
- Cook Time: 15