• Medipure

Greek Grilled Chicken and Quinoa Salad

This quinoa salad is an excellent way to get a complete meal of healthy fats, carbohydrates, protein and vegetables. This recipe makes 4-6 servings, which can be stored for up to a week. I like to make a batch of this at the beginning of the week for quick and easy lunches throughout the week. Although there are lots of steps to making this recipe, don’t be discouraged; the process is simple. We hope you enjoy this week’s healthy recipe!

Recipe Highlights:

  1. Great source of protein

  2. Great source of magnesium

  3. Good source of iron

  4. Anti-oxidant rich

Ingredients for the chicken and marinade:

  1. 1 large boneless, skinless chicken breast

  2. 3 cloves of garlic, minced

  3. Zest of 1 lemon

  4. ½ of a fresh lemon, squeezed

  5. ½ tsp oregano

  6. ¼ tsp. Black pepper

  7. ¼ tsp salt

  8. 2 TBS olive oil

  9. 2 TBS apple cider vinegar

  10. Pinch of cayenne

Directions for the chicken:

  1. Whisk marinade ingredients together. Poke chicken with a fork 3-4 times.

  2. Put chicken in gallon sized resealable bag and top with marinade.

  3. Put in fridge to marinate 1-5 hours.

  4. Discard marinade and grill chicken. (Medium heat, 5-6 minutes per side until internal temperature reaches 160-165 degrees) Let cool.

  5. Cut chicken in cubes or slices, set aside.

(You can also cook the chicken on the stove or in the oven if you don’t have a grill)

Ingredients for the salad dressing:

  1. 1 clove garlic, minced

  2. ½ of a fresh lemon, squeezed

  3. ½ tsp oregano

  4. ¼ tsp. Black pepper

  5. ¼ tsp salt

  6. 2 TBS olive oil

  7. 2 TBS apple cider vinegar

  8. 1 tsp. honey

Directions for salad dressing:

  1. Whisk all ingredients together, set aside.

Ingredients for the Salad:

  1. ½ cup uncooked quinoa, rinsed

  2. ¾ cups chicken or vegetable broth

  3. ½ cucumber, chopped

  4. ½ cup cherry tomatoes

  5. ½ of a red bell pepper, chopped

  6. ½ of a red onion, chopped

  7. ½ cup kalamata olives, chopped

  8. ¼ cup crumbled feta cheese

Directions for assembling salad:

  1. Cook quinoa in the broth and let cool

  2. Put vegetables, olives, feta cheese, cooked chicken and dressing in a large bowl.

  3. Add cooled quinoa and stir to combine

  4. Serve cold

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