Greek Chicken and Quinoa Tabbouleh Salad

4 servings

Ingredients for Greek Chicken

• 1 lb boneless skinless chicken breasts, pounded to 1/2 inch thickness
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/2 teaspoon EACH: cumin, dried basil, onion powder, sugar, salt
• 1/4 teaspoon EACH: pepper, paprika
• Optional: Pita bread, Greek yogurt (to serve on finished chicken)

Directions

Whisk together all of the Greek marinade ingratiates in a large freezer bag. Add chicken. Marinate 4-8 hours.

Remove chicken from fridge and let sit at room temperature 20-30 minutes.

Heat one tablespoon olive oil in a large non-stick skillet over medium high heat. Once very hot, drain chicken from marinade, add to skillet, (or cook on the grill).

Cook undisturbed for 3-4 minutes, or until nicely browned on one side. Turn chicken over, cover and reduce heat to medium. Cook for approximately 4-6 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to cutting board and let rest 5 minutes before slicing.

Recipe originally found on Carlsbad Cravings.

Ingredients for Quinoa Tabbouleh Salad

• 1 1/2 cups of quinoa
• 3 cups of water
• 1 cup of diced cherry tomatoes
• 1 cup of diced english cucumber
• 1 cup of diced orange bell pepper
• 1 cup of diced red bell pepper
• 1/2 cup of fresh flat leaf parsley, finely diced
• 1/4 cup of fresh mint, finely diced
• 2 garlic cloves, minced
• 4-5 tablespoons of lemon juice
• 3 tablespoons of olive oil
• salt and pepper, to taste

Directions

Add quinoa and water to a medium saucepan, cover, and bring to a boil and reduce to simmer for 15 minutes, until water is gone. Let sit for 5 minutes, use fork to fluff.

Add quinoa to a large bowl along with tomato, cucumber, red pepper, orange pepper, parsley, mint, garlic, lemon juice, olive oil, salt and pepper.

Toss to mix everything together.

Recipe originally found on Joyful Healthy Eating

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