Updated: Mar 30
Take advantage of the beautiful Spring days we have been having to bust out your grill and make this delicious Greek-inspired healthy recipe!
Prep: 45 minutes
Cook: 30 minutes
6 tbsp olive oil (or garlic-infused olive oil)
2 tbsp red wine vinegar
6 tbsp fresh lemon juice
1 tsp salt
1 tsp pepper
1 tsp rosemary
1 tsp oregano
1/4 tsp cayenne pepper
1 tbsp minced garlic (omit for low-FODMAP)
1 1/2 lbs chicken breast, sliced in half if very thick
1.5 cups quinoa
3 cups water or chicken broth (find my favorite low-FODMAP option here)
2 cups sliced cucumber
1 cup sliced grape tomatoes
1/2 cup sliced kalamata olives
1/2 cup diced red onion (omit for low-FODMAP)
1/4 cup chopped parsley
Combine all marinade/dressing ingredients and whisk well. In a large bowl or gallon ziplock bag, combine half of the marinade with the chicken. Allow to marinate in the fridge for at least 30 minutes and up to overnight.
Preheat your grill for direct cooking over medium-high heat (around 400ºF).
Remove the chicken breasts from the marinade and shake off any excess. Place the chicken on the grill in a single layer, as spaced out as you can given your surface and the number of breasts you have.
Cook for about 4 minutes per side with the grill lid open or until chicken is cooked through (no pink) but is still juicy.
Bring water or broth to a boil in a medium saucepan. Rinse quinoa under cold water, then add to boiling water or broth. Stir then allow to boil for 5 minutes. Reduce heat to low and cook for 15 minutes, or until quinoa has absorbed the liquid and the germ has spiraled out of all the grains. Allow cooked quinoa to cool slightly.
Combine chopped cucumber, tomatoes, olives, and red onion with the quinoa. Drizzle with remaining marinade/dressing. Toss to combine and top with chopped parsley.
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