If you’re looking for a healthy, delicious and quick option for a meal, we might have the best news for you… Our friends from @detroitfreepress shared this recipe, and it’s sooo tasty! And let us know your thoughts below!
INGREDIENTS
• ¾ pound boneless, skinless chicken breast
• ⅔ cup dry quinoa
• 1 ½ cups water
• 1 cup cherry tomatoes, sliced
• 1 cup cucumber, diced
• 1 cup red onion, sliced
• 1 cup low-sodium chickpeas, drained
• 16 black olives
Marinade:
• 1 tablespoon balsamic vinegar
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• ¼ teaspoon oregano
• ¼ teaspoon black pepper
• ¼ teaspoon salt Topping:
• ½ cup plain, non-fat Greek yogurt
PREPARATION
•Slice the chicken breast into thin strips and place in a gallon-size bag.
•Add the balsamic vinegar, lemon juice, olive oil, garlic, oregano, black pepper and salt to the bag. Seal bag while pressing excess air out. Rub the outside of the bag, making sure the chicken is covered with marinade.
•Place bag in the refrigerator and marinate 2-4 hours.
•Fill a small saucepan with 1½ cups water and the dry quinoa. Bring to a rapid boil over high heat and after it reaches a boil, reduce heat and cover. Simmer 15-20 minutes or until all water is absorbed.
•Serve together
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