Greek Chicken and Quinoa
This Greek recipe is always a crowd-pleaser in our family. The Mediterranean cuisine is a delightful fusion of flavors from southern Spain, southern France, Italy, and Greece. The combination of ingredients such as olive oil, lemon, herbs, seasonal vegetables, and protein from these regions creates a delicious and nutritious meal that everyone can savor. Let’s get cooking!
Greek Chicken and Quinoa
This Greek recipe is always a crowd-pleaser and offers a delightful fusion of Mediterranean flavors from southern Spain, southern France, Italy, and Greece. The combination of ingredients such as olive oil, lemon, herbs, seasonal vegetables, and protein from these regions creates a delicious and nutritious meal that everyone can savor. Let's get cooking.
Equipment
Ingredients
Chicken Marinade
- ¼ cup olive oil
- 3 tbsp red wine vinegar
- 3 cloves garlic minced
- Juice from one lemon
- 1 tsp oregano dried
- ½ tsp basil dried
- ½ tsp thyme dried
- ½ tsp salt
- ¼ tsp black pepper
Cooking Ingredients
- 1 ½ pounds boneless, skinless chicken breast, cut 1 1/2 inches thick
- 2 tbsp olive oil
- 1 medium red onion, chopped
- 1 asparagus bundle or fresh vegetable of choice
- 1 juice from a lemon
- 1 ½ cups chicken broth or bone broth or water
- 1 ¼ cups quinoa precooked
Optional Ingredients
- ½ cup fresh parsley, chopped
- ½ cup crumbled feta
Instructions
- Combine the marinade ingredients in a large bowl. Add in the chicken and coat with the marinade. Place the bowl in the refrigerator for 15 minutes.¼ cup olive oil, 3 tbsp red wine vinegar, 3 cloves garlic, Juice from one lemon, 1 tsp oregano, ½ tsp basil, ½ tsp thyme, ½ tsp salt, ¼ tsp black pepper
- Prepare the quinoa according to the package directions. Set aside.1 ¼ cups quinoa
- To prepare the meal, add 2 tablespoons of olive oil to the pan and heat on medium. Once the pan is hot and ready, add the marinated chicken and cook for 2-3 minutes on each side to create a brown and crispy crust. You may need to work in batches of 2-3 to get the chicken crispy. Discard any extra marinade. Put the chicken aside.2 tbsp olive oil, 1 ½ pounds boneless, skinless chicken breast, cut 1 1/2 inches thick
- In the same pan, add 2 Tbsp. of olive oil on warm on medium heat. Add the chopped onion and cook for 3 minutes. Add the cubed squash and continue to cook for 3 more minutes. Add in the chicken broth, lemon juice, quinoa and chicken. Place the lid on the pan and cook for 7-8 minutes or until the chicken is thoroughly cooked and not pink inside.1 medium red onion, chopped, 1 asparagus bundle or fresh vegetable of choice, 1 juice from a lemon, 1 ½ cups chicken broth
- When it’s ready, place the chicken and quinoa on a plate. Top with fresh parsley, an extra squeeze of lemon and crumbled feta if desired. Serve and enjoy.½ cup fresh parsley, chopped, ½ cup crumbled feta
Notes
You can prepare the chicken in advance and freeze or marinade overnight. Nutrition
Calories: 656kcal | Carbohydrates: 42g | Protein: 48g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 127mg | Sodium: 1039mg | Potassium: 1109mg | Fiber: 6g | Sugar: 2g | Vitamin A: 823IU | Vitamin C: 29mg | Calcium: 173mg | Iron: 5mg
Did you try this recipe? Let us know how it was.