Remixed from “Lemon Herb Grilled Chicken with Quinoa” — View Original
Remix request: “Add a cucumber-teta salad as a side to this dish”
Lemon Herb Chicken with Quinoa and Cucumber-Teta Salad
Bright lemon-herb grilled chicken rests atop fluffy quinoa, complemented by a crisp cucumber-teta salad for a refreshing, zesty finish. The salad adds texture and a cool acidity that elevates the original dish with minimal extra steps.
- Prep Time: 15 min
- Cook Time: 20 min
Servings:
2 servings
Ingredients
- 4 oz boneless, skinless chicken breast
- 1 1/4 cup quinoa
- 1 cup water
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 1/4 cup chopped fresh parsley
- 1 Salt to taste
- 1 Black pepper to taste
- 1 1/2 cucumber, thinly sliced
- 1 1/4 cup cherry tomatoes, halved
- 2 tbsp red onion, finely chopped
- 2 tbsp feta cheese, crumbled
- 1 tbsp olive oil (for salad dressing)
- 1 tbsp white wine vinegar
- 1 Pinch salt and black pepper
- 1 Optional: fresh dill or mint for garnish
Instructions
- Rinse quinoa until water runs clear; drain.
- In a small pot, combine quinoa and 1 cup water; bring to a boil, reduce heat, cover, simmer 12-15 min until tender and water is absorbed.
- Meanwhile, whisk 1 tbsp olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper in a bowl.
- Flatten chicken breast to even thickness; marinate 5 minutes in the lemon-herb mix.
- Preheat grill or grill pan over medium-high heat; grill chicken 6-7 min per side until cooked through and juices run clear.
- Rest chicken 2 minutes, then slice. Fluff quinoa with a fork and stir in parsley.
- In a bowl, combine cucumber, tomatoes, red onion, feta; drizzle with 1 tbsp olive oil and 1 tbsp white wine vinegar; season with salt and pepper; toss to coat.
- Serve: plate quinoa topped with sliced chicken and spoon the cucumber-teta salad on the side; drizzle any pan juices over chicken and finish with a light drizzle of olive oil if desired. Garnish with dill or mint if using.
Chef’s Pro Tips
- Cucumber-teta salad adds crunch and acidity; let dressing rest 5 minutes for better flavor.
- For extra zing, add a squeeze of lemon over the salad just before serving.
- If you like dairy, swap feta for crumble goat cheese.
Serving Suggestions
Serve with a light cauliflower rice or steamed greens for a fuller plate; a chilled glass of lemon-infused water pairs well.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat chicken and quinoa gently; keep salad dressed separately.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 28 |
| carbohydrates | 38 |
| fat | 16 |
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