This is a refreshing, well-rounded meal that can be eaten in small portions as a snack, or in a big bowl. It’s also got all of the components for an amazing post-workout meal! I use the Lemon Pepper Grinder from Trader Joe’s to season the chicken on food prep day, zucchini from the garden, and homemade red wine vinaigrette to make everything come together.
2 large chicken breasts
2 tablespoons Lemon Pepper Seasoning
1 cup of Cherry or grape tomatoes, cut in half
1/2 a medium Zucchini, diced
1/2 cup Kalamata Olives, halved
1/4 cup Feta Cheese
Fresh Parsley
1/4 cup Homemade Red Wine Vinaigrette
1 cup of cooked Quinoa
Begin by cooking the Quinoa, according to instructions. I have found that 1 cup of quinoa is enough for 2 chicken breasts.
While the quinoa is cooking…
In a large bowl, toss the chicken breasts in 2 tablespoons of olive oil and coat with the Lemon Pepper seasoning. Brown the chicken breasts in a skillet on both sides on medium heat. Lower heat, and cover for another 8 minutes, or until cooked through.
While the chicken is cooling, cut the tomatoes in half, dice the zucchini, half the olives and roughly chop the parsley.
Make the red wine vinaigrette in an air tight container.
When the chicken is done, let it rest until cool. Cut into bite-sized pieces.
In a large bowl, combine the cooled quinoa, chicken, tomatoes, zucchini, kalamata olives, crumbled Feta cheese, fresh parsley and red wine vinaigrette. It is ready to serve and enjoy!
- 2 large chicken breasts
- 2 tablespoons Lemon Pepper Seasoning
- 1 cup of Cherry or grape tomatoes, cut in half
- 1/2 a medium Zucchini, diced
- 1/2 cup Kalamata Olives, halved
- 1/4 cup Feta Cheese
- Fresh Parsley
- 1/4 cup Homemade Red Wine Vinaigrette
- 1 cup of cooked Quinoa
- Begin by cooking the Quinoa, according to instructions. I have found that 1 cup of quinoa is enough for 2 chicken breasts.
- While the quinoa is cooking…
- In a large bowl, toss the chicken breasts in 2 tablespoons of olive oil and coat with the Lemon Pepper seasoning. Brown the chicken breasts in a skillet on both sides on medium heat. Lower heat, and cover for another 8 minutes, or until cooked through.
- While the chicken is cooling, cut the tomatoes in half, dice the zucchini, half the olives and roughly chop the parsley.
- Make the red wine vinaigrette in an air tight container.
- When the chicken is done, let it rest until cool. Cut into bite-sized pieces.
- In a large bowl, combine the cooled quinoa, chicken, tomatoes, zucchini, kalamata olives, crumbled Feta cheese, fresh parsley and red wine vinaigrette. It is ready to serve and enjoy!
Leave a Reply