Grilled Mediterranean Chicken and Quinoa Salad | Skinnytaste

By sheilaolim

Servings: 6 • Size: 1 heaping cup • Old Pts: 4pts • Points+: 5 pts
Calories: 180 • Fat: 8 g • Carb: 8 g • Fiber: 1 g • Protein: 20 g • Sugar: 1 g
Sodium: 255 mg (without salt) • Cholesterol: 7 mg

Ingredients

• 16 oz skinless thin sliced chicken cutlets
• kosher salt and freshly ground black pepper
• 1 clove garlic, minced
• 1 tablespoon chopped fresh rosemary or oregano
• juice of 1/2 lemon
• 1 teaspoon extra-virgin olive oil
• 1/2 cup uncooked quinoa
• 3/4 cup water
• 1/4 cup red onion, diced
• juice of 1 lemon
• 1/4 cup kalamata olives, pitted and sliced
• 1 tablespoon extra virgin olive oil
• 2 cups cucumber, peeled and diced
• 1 cup cherry tomatoes, quartered
• 1/3 cup crumbled feta
• kosher salt and fresh pepper, to taste

Details

Servings 6
Adapted from skinnytaste.com

Preparation

Step 1

To make the grilled chicken extra flavorful, I like to marinate it
overnight with lemon juice, garlic and fresh herbs like rosemary or oregano. This is great to bring to a potluck, to enjoy as a light meal. You can make the chicken and quinoa ahead if you wish, and mix everything together when you're ready to eat.

Directions:

Rinse quinoa for about 2 minutes, using your hands to make sure all the saponins are removed.

Fill a medium pot with water, add quinoa and salt to taste and bring to a boil. When the water boils, reduce heat to low and cover; simmer covered 15 minutes. Remove from heat and keep covered an additional 5 minutes without lifting the lid; then fluff with a fork and set aside in a large mixing bowl to cool.

Preheat the grill on high heat, clean the grates and oil them to prevent sticking (or use a grill pan indoors sprayed with oil).

While the quinoa cools, dice all the vegetables. To the large work bowl with the cooled quinoa, add the red onion, olives, cucumber and tomatoes to the cooled quinoa, and squeeze the lemon over it.

Drizzle the remaining tablespoon olive oil over the quinoa, then add grilled chicken, feta, salt and pepper to taste and toss well. Taste for salt and adjust as needed, add more lemon juice if needed.

Makes over 6 3/4 cups