This is my all time favorite meal! It is quick, healthy, easy to make, and so yummy. I always recommend this dish to people who are new to cooking or trying to eat healthy.
This meal has a nice balance of protein, veggies, healthy fats, and carbs. It is a great pre or post workout meal, and super easy to prep in advance.
I find that the flavors go very nicely together, but you can always substitute the balsamic for another dressing or change up the seasoning on the chicken.
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- 1 cup uncooked quinoa
- 1 1/4 cups water
- 2 chicken breasts
- 1 lemon
- 4 cups of arugula
- 2 tbsp Greek seasoning
- 1 cup of crumbled feta cheese
- 1 avocado
- 1/2 red onion
- balsamic vinegar
- olive oil
- salt and pepper to taste
For the Quinoa
- Bring a pot of 1 1/4 cups of lightly salted water to a boil then add 1 cup of quinoa
- Cover the pot with a lid and simmer for approximately 10 - 15 minutes, until all liquid is absorbed and the quinoa is tender
- Once it is cooked, add freshly squeezed lemon juice from 1/2 a lemon and season with salt & pepper
- Set aside and mix in some feta cheese before serving
For the Chicken
- Heat 1 tbsp of olive oil in a pan on medium
- Pat the chicken dry with paper towel then season with your Greek seasoning
- Once the oil is heated, add the chicken breast and cover the pan with a lid
- Cook the chicken according to size. For a thin chicken breast, 2-4 minutes per side and for a larger breast 5-8 minutes per side until fully cooked through.
- Let rest for 1-2 minutes before slicing
For the Salad
- Dice the avocado and slice the red onion
- Add the avocado, onions, and feta cheese to the arugula
- Dress with balsamic vinegar dressing and season with salt & pepper to taste
- Use chicken stock instead of water for the quinoa to add more flavor
- I use pre-bought Greek seasoning, but you can always mix your own using salt, pepper, garlic powder, oregano, onion powder, basil, and dill
- I like to slice my chicken breasts in half, or use thin breasts, so that they cook in the pan quicker