Greek oregano chicken bowl

with feta cheese, olives, dill and lemon

  • 20 min
Family Friendly
Gluten Free
Poultry
Try this delicious bowl of oregano chicken and quinoa garnished with feta cheese and dill with lemon, tomato, cucumber, olives and olive oil. A true delight.

Allergens: Sesame, Dairy, Gluten, Wheat
Recipe 2550

Ingredients

2
Chicken Breasts
120 ml
White Quinoa (pre-mixed)
60 ml
Red Quinoa (pre-mixed)
50 g
Feta
4 g
Dill
1 tbsp
Dried Oregano
2 tbsp
Kalamata Olives
1/2
French Shallot(s)
1/2
Lemon(s)
1
Mini Cucumber(s)
2
Roma Tomato(es)
2 tbsp
Olive Oil (not included)
Nutritional facts
Per serving
Amount / Serving
Calories
720 kcal
Total fat
31 g
Saturated Fat
7 g
Sodium
657 mg
Total Carbohydrate
62 g
Fiber
9 g
Sugar
6 g
Proteins
49 g

Instructions

Recipe 2550, Step 1
1

Cook the quinoa

Bring a pot of water to a boil.

Pour the quinoa and cook 10-12 minutes until tender. Drain and mix with a drizzle of oil.

Recipe 2550, Step 2
2

Setup

Cut the tomatoes and cucumber into small cubes. Chop the shallot and dill. Cut the chicken into small cubes.

Recipe 2550, Step 3
3

Cook the chicken

Heat a drizzle of oil in a pan over medium-high heat. Cook the chicken with the oregano, salt and pepper for 7-9 minutes until the chicken is cooked through.

Recipe 2550, Step 4
4

Plate your dish

Serve the quinoa in a bowl and add all the other ingredients. Garnish with lemon juice and a drizzle of olive oil. Adjust seasoning to taste. Bon appétit!