Ingredients
Chicken breast – 1 pound
Fresh lemon juice – 3 tablespoons
Extra virgin olive oil – 2 tablespoons
Garlic cloves – 2, minced
Fresh parsley – 1 tablespoon, chopped
Fresh oregano – 1 teaspoon, chopped
Quinoa – 1/2 cup, uncooked
Cucumber – 1, diced
Cherry tomatoes – 1 cup, halved
Salt – to taste
Black pepper – to taste
Avocado – 1/2 cup, sliced
Instructions
In a bowl, whisk lemon juice, olive oil, garlic, parsley, oregano, salt, and pepper to make marinade.
Place chicken breast in the marinade for 15 minutes.
While marinating, cook quinoa according to package instructions.
Grill or pan-sear chicken until cooked through (145°F internal temp), about 4-5 minutes per side.
In a large bowl, layer cooked quinoa, diced cucumber, cherry tomatoes, and top with grilled chicken and avocado slices.
Notes
Use boneless skinless thighs for more juiciness
Swap quinoa with cauliflower rice for a lower-carb option
Store leftovers in airtight containers for up to 3 days
Freeze raw chicken with marinade for meal prep convenience
- Prep Time: 15
- Cook Time: 20
- Category: Low Calorie Meals
- Method: Grilling
- Cuisine: Modern Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 1000mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 85mg