By Tiffany Williams –
Ingredients (Serves 2–3):
For the chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp dried oregano
- Salt and black pepper, to taste
For the salad bowl:
- 1 cup cooked quinoa or couscous (cooled)
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/4 red onion, thinly sliced
- 1/2 cup Kalamata olives
- 1/2 cup crumbled feta cheese
- 2–3 cups chopped romaine or mixed greens
Optional toppings:
- Hummus or tzatziki
- Fresh dill or parsley
- Lemon wedges
For the dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 garlic clove, minced
- Salt & pepper, to taste
Instructions:
1. Marinate and cook the chicken:
- In a bowl, mix olive oil, lemon juice, oregano, salt, and pepper.
- Coat chicken in the marinade and let sit for at least 15 minutes.
- Grill or pan-cook over medium heat for 5–6 minutes per side or until cooked through. Let rest, then slice.
2. Make the dressing:
- Whisk together olive oil, red wine vinegar, Dijon, garlic, salt, and pepper. Set aside.
3. Assemble the bowls:
- Divide quinoa or couscous between bowls.
- Top with greens, tomatoes, cucumber, onion, olives, and feta.
- Add sliced chicken on top.
4. Finish and serve:
- Drizzle with dressing.
- Add optional toppings like hummus, tzatziki, or herbs.
- Serve immediately.
Make-ahead tip:
Prep all ingredients ahead and store separately. Assemble when ready to eat!