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Grilled Chicken with Mediterranean Quinoa

Servings: 2, Prep Time: 15 min, Cook Time: 30 min

Ingredients

10 oz (2280 g) chicken breast
1/2 cup (85 g) quinoa
1 cup (240g) bone broth
1/4 cup (90 g) fresh lemon juice (2-3 lemons)
1 tbsp (14 g) olive oil
1 tsp (6 g) kosher salt
1/4 cup (30 g) Kalamata olives
1 cup (149 g) cherry tomatoes
1 cucumber
1 cup (113 g) shredded carrots
2 tbsp (30 g) feta cheese

Directions

Bring unsalted broth to a boil.
Thoroughly rinse quinoa until water runs clear.
Add rinsed quinoa to boiling broth.
Lower quinoa and chicken broth to a simmer and cover. Cook until all the liquid has been absorbed.
Cut Kalamata olives and cherry tomatoes in half. Add to a large bowl with the shredded carrots and feta cheese.
Dice cucumber and add to bowl.
Add lemon juice, olive oil, and kosher salt to the bowl with vegetables. Mix.
Add cooked quinoa to the vegetable bowl and mix until combined. Place in the refrigerator for 1 hour to chill and marinate.
Season chicken breast with kosher salt and black pepper to your taste. Grill or bake over medium-high heat until fully cooked.

Nutrition Info

Calories: 507 , Carbohydrate: 40 grams, Protein: 41 grams, Fat: 23 grams

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