Servings: 2
Prep time: 30 min Cooking time: 30 min
Ingredients
2 (3 oz.) boneless, skinless chicken breasts
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 clove garlic, minced
1 lemon, juiced and zested
1 teaspoon dried oregano
1 cup broccoli, chopped
1 cup cherry tomatoes, halved
1/2 cup quinoa
2 tablespoons reduced-fat feta
3 kalamata olives, sliced
Directions
Slice the chicken breast into 1-inch cubes.
In a small bowl, whisk 1 tablespoon of olive oil, lemon juice and zest, garlic, oregano, and salt and pepper. Add chicken to bowl and marinate for at least 20 minutes.
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the chicken to the skillet and cook until browned and cooked through about 10 minutes.
Reduce the heat to medium and add the broccoli and tomatoes to the pan for 5 more minutes.
Meanwhile, cook the quinoa according to package, about 15 minutes. Fluff with a fork and return the quinoa to the covered pot.
To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Sprinkle with feta cheese and kalamata olives and serve.
