Sunday, July 15, 2018

Greek Chicken Bowls



Found this recipe at myrecipes.com - I tweaked it a bit so will give you how I made it, if you want to see the original recipe just click here.

Ingredients:
  • 2 lemons
  • 4 (6 oz each) boneless, skinless chicken breast
  • 1 1/2 teaspoons kosher salt, divided (divided means you won't use it all at once, watch the directions for when you use different amounts of the ingredient)
  • 1 1/2 teaspoons ground black pepper, divided 
  • 8 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chopped fresh oregano
  • 1 minced garlic clove
  • 2 cups cooked quinoa (follow package directions, I cooked mine in chicken broth)
  • 2 cups kale blend baby lettuce mix
  • 1 1/3 cups halved grape tomatoes
  • 1 cup thinly sliced baby cucumbers
  • 1/2 cup kalamata olives, halved
  • 3 ounced feta cheese crumbles (about 3/4 cup)
Directions:
  1. Zest and juice lemons to equal 1 teaspoon zest and 4 tablespoons juice. Rub chicken with lemon zest and 1/2 teaspoon each of the salt and pepper. Grill until cooked thru, then chop into bite sized pieces.
  2. Whisk together Dijon, oregano, garlic, lemon juice, olive oil, 1 teaspoon each salt and pepper in a small bowl.
  3. Toss together quinoa, kale, tomatoes, cucumber, olives and feta with the dressing
makes 4 servings

PS: I posted the other day how to zest a lemon, just FYI if you're unsure click here.



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