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Greek-inspired - Lunch
Chicken Quinoa Greek Salad
Herby chicken, quinoa, cucumber, tomatoes, olives, and feta in a lemon oregano dressing.
ModerateHigh-proteinGluten-free
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Greek-inspired - Lunch
Herby chicken, quinoa, cucumber, tomatoes, olives, and feta in a lemon oregano dressing.
3
20 min
18 min
38 min
590 kcal
Milk
Season chicken with 1/2 teaspoon salt, oregano, and 1 tablespoon olive oil.
Cook chicken in a skillet over medium-high heat for 4 to 5 minutes per side, until the thickest part reaches 165 F. Rest for 5 minutes, then slice.
Whisk lemon juice, remaining olive oil, a pinch of salt, and black pepper in a large bowl.
Add quinoa, cucumber, tomatoes, olives, and feta to the dressing. Toss gently.
Top the salad with sliced chicken and serve warm or chilled.
Refrigerate dressed salad for up to 3 days.
This is best chilled. If desired, warm only the chicken before serving.
Follow standard food-safety guidance for storage, cooking temperatures, and leftovers.