A bright, protein-packed bowl with lemon-oregano chicken, fluffy quinoa and all the Greek salad favorites—cucumber, tomato, olives and feta. Fresh, fast, and perfect for meal-prep.
Serves: 2
Time: ~25 minutes
INGREDIENTS
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Chicken & Marinade
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220 g / 7.8 oz chicken breast, sliced
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1 Tbsp fresh lemon juice
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1 tsp extra-virgin olive oil (≈ 0.25 fl oz)
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1 small garlic clove, crushed
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¼ tsp dried oregano
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Pinch salt & black pepper
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Bowls
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85 g / 3.0 oz dry quinoa
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250 ml / 8.5 fl oz water
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2 cups chopped romaine/cos or mixed lettuce
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100 g / 3.5 oz cucumber, sliced
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120 g / 4.3 oz cherry tomatoes, halved
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50 g / 1.8 oz pitted Kalamata olives
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50 g / 1.8 oz feta, crumbled
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1 Tbsp fresh lemon juice, to finish (optional)
INSTRUCTIONS
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Marinate: In a bowl whisk lemon juice, oil, garlic, oregano, salt and pepper. Add chicken and toss to coat; marinate 10 minutes.
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Cook quinoa: Bring water to a boil in a small saucepan. Add quinoa, reduce heat to low, cover and simmer until water is absorbed and quinoa is tender (about 12–15 minutes). Fluff and set aside to cool slightly.
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Cook chicken: Heat a non-stick pan over medium heat. Cook marinated chicken until browned and cooked through, 4–6 minutes per side (internal temp 74 °C / 165 °F).
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Build bowls: Divide lettuce and quinoa between two bowls. Top with cucumber, tomatoes, olives and feta. Add sliced chicken.
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Finish & serve: Squeeze over a little extra lemon juice if you like.
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Meal-prep tip: Serve one now and refrigerate the second for tomorrow.
NUTRITION
| Serving size |
494g |
|---|---|
| Calories | 443 |
| Protein | 33.7 g |
| Total Fat | 18.1 g |
| Carbohydrates | 35.6 g |
| Sodium | 727 mg |
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