This meal of Scrumptious Greek Chicken with Quinoa Salad is a fabulous week night dinner that is tasty enough to be impressive, yet simple enough that it can be whipped up in no time.
When I headed to the grocery store last weekend, feta cheese sounded delicious. I wasn’t quite sure what I was going to use the feta in during the week, but I knew it sounded great so I tossed some into the cart.
Whenever I think of feta cheese, I can’t help but think of my first encounter with feta. When I was in high school, one of my best friends was very Greek. On one occasion when me and our other friends were at her house hanging out, we were hungry and wanted something to snack on. Upon opening the fridge, I saw a giant white tub with a clear lid full of some sort of giant white block. I had no idea what it was, but I knew that I was not going to eat whatever that mystery block was.
The tub looked much like this, but with a clear lid.
When I questioned what the tub was full of…FETA was the answer. At that moment I simply knew that I did not like feta and I never would. Well, I was wrong. Because after actually tasting the salty, crumbly cheese I realized I couldn’t get enough of it!
So, after throwing the feta into my cart last weekend, I needed to figure out a meal to pair this delicious cheese with. Scrumptious Greek Chicken with Quinoa Salad fit the bill.
Scrumptious Greek Chicken with Quinoa Salad
Yields: 2 servings of Chicken, and 2-3 servings of salad, can easily be doubled
- 1/4 cup plus 1 Tbsp Greek salad dressing, can be purchased OR recipe follows
- 2 chicken breasts, thawed
- 1/2 cup uncooked quinoa (about 1 cup cooked)
- 1/2 cup cherry tomato, quartered
- 1/4 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/2 cup raw spinach
- 1/2 cup reduced fat feta
Preheat the oven to 400 degrees. Grease a glass baking dish with nonstick cooking spray. Coat the chicken breasts with half of the Greek dressing while poking holes into the chicken with a fork to get some of the dressing inside. Place in the baking dish and cook for 20-25 minutes, or until the internal temperature of the chicken is 165 degrees.
While the chicken is cooking, prepare the quinoa salad. The quinoa can be prepared at an earlier date or right before serving this meal, allowing that it has time to cool. Prepare the quinoa according to package directions by placing 1/2 cup of the uncooked quinoa into a sauce pan along with 1 cup of water. Cover the quinoa. Allow the quinoa to come to a boil and turn the heat down to low for 12-15 minutes, or until the water is gone.
If preparing the quinoa right before the meal, stick it in the freezer to allow it to cool while the chicken is cooking.
Chop the tomato, onion, and cucumber. Place in a large bowl with the spinach, feta, and the remaining Greek dressing. Once the quinoa is cool, combine the quinoa into the feta and Greek dressing mixture.
Remove the chicken from the oven, serve along side the quinoa salad and enjoy!
Homemade Greek Dressing:
- 1/2 Tbsp minced garlic
- 4 Tbsp balsamic vinegar
- 1 Tbsp evoo
- 1 tsp oregano
- 1 tsp salt
- 1/4 tsp cumin
- 1/8 tsp pepper
Combine all ingredients in a small bowl. Mix until combined, and serve over salads or use as a marinade.
*This recipe is being entered into the Mr. Food Ultimate Weeknight Meal Contest. Keep your eyes peeled for voting opportunities!