SafePlates

Ingredients

• 8 oz (225g) boneless, skinless chicken breast
• 1/2 cup (90g) quinoa, uncooked
• 1 cup (240ml) water
• 1 cup (150g) cherry tomatoes, halved
• 1 cup (30g) baby spinach
• 1/2 cup (75g) cucumber, diced
• 1/4 cup (35g) feta cheese, crumbled
• 1 tbsp (15ml) olive oil
• 1 tbsp (15ml) lemon juice
• 1/2 tsp (2g) dried oregano
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water using a fine mesh strainer.
2. In a small saucepan, combine the quinoa and water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and set aside.
3. While the quinoa is cooking, season the chicken breast with salt, pepper, and dried oregano.
4. Heat half of the olive oil (1/2 tbsp or 7ml) in a grill pan or skillet over medium-high heat. Add the chicken breast and cook for 5-6 minutes per side, or until fully cooked and the juices run clear. Remove from the pan and let it rest for a few minutes, then slice into strips.
5. In a large bowl, combine the cooked quinoa, cherry tomatoes, baby spinach, cucumber, and crumbled feta cheese.
6. Drizzle the remaining olive oil (1/2 tbsp or 7ml) and lemon juice over the mixture. Toss gently to combine. Season with additional salt and pepper if needed.
7. Divide the quinoa and vegetable mixture into serving bowls and top each with sliced grilled chicken.
8. Serve immediately, or refrigerate for meal prep and enjoy cold or reheated.

Tip

For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before grilling. This bowl is great for meal prep and can be enjoyed cold or warm.