A fresh Greek style chicken salad packed with protein, fibre and healthy fats. A nutritious satisfying meal that supports energy, gut health and hormone balance.
Marinated Chicken ingredients
- 600 g Chicken thighs (boneless, skinless)
- 1 T Olive oil
- 2 garlic cloves, crushed
- 1 tsp Lemon rind (grated)
- 1 T Lemon juice
- ½ tsp Oregano, dried
Salad ingredients
- ½ cup Quinoa (uncooked)
- 1 Cucumber
- 1 Red capsicum
- 200 g Cherry tomatoes
- 2 Celery sticks
- ½ Small red onion
- ¼ cup Parsley
- 100 g Feta cheese
Dressing ingredients
- 1 T Olive oil
- 1 T Apple cider vinegar
- 1 T Lemon juice
- ½ Garlic cloves, crushed
- ½ tsp Oregano, dried
- 1 tsp Maple syrup
Method
Marinated chicken:
- Cut the chicken thighs into small pieces, removing any excess fat and place in a bowl
- In a cup/jar mix together the marinade ingredients, pour over the chicken, season with salt and pepper, stir to coat the chicken and refrigerate for at least 20 minutes
- Heat a fry pan over medium-high heat, add the marinated chicken (you do not need to add any extra oil) and stir-fry for 6-8 minutes until cooked through
Salad:
- Cook the quinoa as per the instructions on the packet then allow to cool
- Chop the cucumber and capsicum into small pieces, cut the cherry tomatoes into quarters and finely chop the celery, red onion and parsley
- Combine the salad ingredinets in a bowl and crumble the feta into the salad
- Add the chicken to the salad
Dressing:
- Shake the dressing ingredients together in a jar
- Drizzle the dressing over the salad and serve into bowls – yummo!
This salad is easy to prep and full of flavour! Find this recipe and more delicious nutritious seasonal recipes in the Women’s Wellbeing Reset Summer Meal Plan