Description
A vibrant and nourishing bowl filled with juicy grilled chicken, fluffy quinoa, crisp cucumber, and sweet-tart pomegranate seeds—finished with a refreshing yogurt-mint dressing and fresh lemon. It’s a light yet satisfying meal packed with Mediterranean flavor.
Ingredients
Units
Scale
- 1 cup cooked black or red quinoa
- 1 grilled chicken breast, sliced
- 1/2 cucumber, diced
- 1/2 cup pomegranate seeds
- 2 lemon slices
- Fresh mint leaves, for garnish
- 1/2 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp fresh mint, chopped
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions. Fluff and let cool slightly.
- Season and grill chicken breast until fully cooked. Let rest, then slice thinly.
- In a small bowl, mix yogurt, olive oil, lemon juice, mint, salt, and pepper to make the dressing.
- In a serving bowl, layer quinoa, grilled chicken, cucumber, and pomegranate seeds.
- Garnish with lemon slices and fresh mint. Serve with yogurt mint dressing on the side or drizzled on top.
Notes
- Use leftover grilled chicken for a quicker meal.
- Black or red quinoa adds color and texture, but white quinoa works too.
- The dressing can be made ahead and stored for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 75mg
