Description
A vibrant and healthy dish featuring ground chicken, quinoa, and fresh vegetables, perfect for family gatherings or a quick weeknight meal.
Ingredients
Scale
- 1 lb ground chicken
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups cooked quinoa or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, chopped
- 1/2 red onion, diced
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, sliced
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute.
- Add ground chicken, oregano, paprika, salt, and pepper. Cook until the chicken is browned and cooked through, about 7-10 minutes.
- Layer cooked quinoa or brown rice in serving bowls.
- Top with the cooked chicken, cherry tomatoes, cucumber, red onion, feta cheese, and olives.
- Garnish with fresh parsley and serve with lemon wedges.
Notes
Customize the vegetables based on seasonality. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Sautéing
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg