LunchMediterraneanHigh ProteinBudget FriendlyMeal Prep
Oregano Chicken Quinoa Salad
A satisfying lunch salad of oregano chicken, quinoa, spinach, tomatoes, olives, and feta.
- Calories
- 575
- Protein
- 43g
- Carbs
- 42g
- Fat
- 25g
Per serving
Ingredients
For 4 servings · 27 min total
- chicken breastpatted dry16 oz
- quinoa1 cup
- mixed salad greens8 oz
- cherry tomatohalved8 oz
- pitted kalamata oliveschopped2 oz
- feta cheesecrumbled3 oz
- lemon juice4 tbsp
- olive oil8 tsp
- dried oregano1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- 1Do not rinse the chicken. Pat it dry and season both sides with the salt, black pepper, and oregano. Wash the board, knife, and hands with soap and water before touching anything else.
- 2Cook the quinoa in water according to the package directions, seasoning the cooking water well. Cook until tender with a distinct, slightly firm center, then cool briefly.
- 3Heat the olive oil in a skillet over medium heat. Add the chicken and cook 5-6 minutes per side, until browned and the thickest part reaches 165°F (74°C). Transfer it to a clean plate and rest briefly before slicing.
- 4Halve the tomatoes and chop the olives. Whisk the lemon juice with the remaining olive oil, a pinch of salt, and black pepper.
- 5Toss the greens, quinoa, tomatoes, olives, and feta with the dressing. Slice the chicken and place it over the salad. Taste and adjust with salt and lemon juice.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.