Ingredients:
1 lb chicken breast
1/4 cup olive oil
1 lemon, juiced
1 Tbsp dried oregano
1 tsp garlic powder
1/4 tsp salt
pepper, to taste
1 head romaine, chopped
1 cup quinoa, cooked
1 bell pepper, diced
2 Persian cucumbers, diced
1/2 red onion, sliced
1/2 cup Kalamata olives, sliced
4 oz feta cheese (optional)
Greek Vinaigrette:
1/3 cup olive oil
1/2 lemon, juiced
2 Tbsp red wine vinegar
1 garlic clove, minced
1 tsp dried oregano
1/4 tsp salt
pepper, to taste
Directions:
In a large bowl, marinate the chicken breast in olive oil, lemon juice, oregano, garlic powder, salt, and pepper for at least 30 minutes.
In a cast iron pan over medium heat, add marinated chicken breasts, and cook for about 8 minutes each side. When cooked through, remove from pan and let rest for 10 minutes. Dice chicken breast.
Make vinaigrette: Combine all ingredients in a mason jar and shake.
Assemble bowl: Add handful of romaine, 1/4 cup quinoa, bell pepper, cucumber, red onion, Kalamata olives, and feta cheese. Add vinaigrette and toss salad. Top with diced chicken. Enjoy!
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