Mediterranean Chicken and Quinoa Salad with Feta and Sun-Dried Tomatoes
Tips for Experienced Cooks
To elevate this dish, consider using smoked paprika instead of regular paprika for an added depth of flavor. Additionally, experiment with adding a splash of white wine to the chicken as it browns in the skillet to deglaze the pan and incorporate another layer of flavor. When preparing the quinoa salad, try roasting the garlic before mincing it; this mellows its sharpness and adds a subtle sweetness. Lastly, consider garnishing the dish with fresh lemon zest and a drizzle of high-quality extra virgin olive oil right before serving for a fresh, aromatic finish.
Step 1: Prepare the spice mix
In a large bowl, whisk together the cumin, paprika, coriander, cayenne pepper, salt, and black pepper.
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Step 2: Coat the chicken
Add the chicken to the spice mix and toss to coat.
- 4 boneless, skinless chicken breasts
Step 3: Brown the chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the coated chicken and cook for 3-4 minutes per side, until browned.
- 2 tablespoons olive oil
Step 4: Bake the chicken
Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Chicken from step 2
Step 5: Cook the quinoa
Meanwhile, cook the quinoa according to package instructions.
- 1 cup quinoa
Step 6: Prepare the quinoa salad
Once the quinoa is cooked, fluff it with a fork and stir in the feta cheese, sun-dried tomatoes, parsley, mint, lemon juice, and garlic.
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup chopped parsley
- 2 tablespoons chopped mint
- 2 tablespoons lemon juice
- 2 cloves garlic (minced)
Step 7: Serve
Serve the chicken over the quinoa salad.
Meat, Eggs, & Dairy
- 1 pound chicken breast
Pantry Items
- 1/2 cup feta cheese
- 1 cup quinoa
- 2 cups water
- 3 1/4 tablespoons olive oil
Fresh Produce & Herbs
- 1/2 cup sun-dried tomatoes
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/4 cup lemon juice
Seasonings & Spices
- 2 cloves fresh garlic
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
