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–+ servings
Mediterranean grilled chicken served over quinoa salad with cucumber, tomatoes, olives, red onion, and fresh herbs.
Reynaldo’s Cocina 📍

Mediterranean Grilled Chicken and Quinoa Salad

Grilled lemon herb chicken served over a Mediterranean quinoa salad with fresh vegetables, herbs, olives, and a simple balsamic dressing.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 people
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Grilled Lemon Herb Chicken
  • 2 lbs chicken breast
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • 1 tbsp Cavender's Greek Seasoning
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 1 tsp dried oregano
Quinoa Salad
  • 1 cup dry quinoa
  • 2 cups water
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 cup red onion thin sliced
  • 1/2 cup kalamata olives
  • 1/4 cup fresh parsley chopped
Dressing
  • 3 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Cavender's Greek Seasoning
  • Fresh black pepper to taste

Equipment

  • - Outdoor grill or grill pan
  • - Medium saucepan with lid
  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Mixing spoon
  • Tongs
  • - Small prep bowls
  • - Serving platter

Method

  1. Add chicken to a mixing bowl.
  2. Add olive oil, lemon juice, Cavender's Greek Seasoning, garlic powder, black pepper, and oregano.
  3. Massage thoroughly to coat.
  4. Marinate for 20 to 30 minutes.
  5. Rinse the quinoa thoroughly.
  6. Add quinoa and water to a medium saucepan.
  7. Bring to a boil.
  8. Reduce heat, cover, and cook for 15 minutes.
  9. Turn off the heat and let rest covered for 5 minutes.
  10. Fluff with a fork and allow to cool slightly.
  11. Halve the cherry tomatoes.
  12. Dice the cucumber.
  13. Thinly slice the red onion.
  14. Chop the parsley.
  15. Slice the olives if desired.
  16. Add the cooled quinoa, tomatoes, cucumber, red onion, olives, and parsley to a large mixing bowl.
  17. Mix gently.
  18. In a small bowl, whisk together olive oil, balsamic vinegar, Cavender's Greek Seasoning, and black pepper.
  19. Pour the dressing over the quinoa mixture and toss gently to combine.
  20. Preheat a grill or grill pan over medium high heat.
  21. Cook the chicken for 5 to 7 minutes per side until grill marks develop and the internal temperature reaches 165 degrees.
  22. Remove from heat and allow to rest for 5 minutes.
  23. Slice the chicken against the grain.
  24. Plate the quinoa salad and top with sliced grilled chicken.
  25. Serve immediately.

Notes

• Cavender's Greek Seasoning helps tie together both the chicken and dressing for a more unified flavor.
• Allow quinoa to cool slightly before mixing with vegetables to keep everything crisp and fresh.
• Lemon juice and olive oil help keep the chicken bright and balanced while grilling.
• Dress lightly at first and add more if needed.
• Rest the chicken before slicing to help retain moisture.
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