Chicken breast: 150 g (5 oz, grilled and sliced), Quinoa: 50 g (1/4 cup uncooked), Cucumber: 50 g (1/2 cup, diced), Cherry tomatoes: 50 g (1/2 cup, halved), Kalamata olives: 30 g (1/4 cup), Feta cheese: 30 g (2 tbsp), Olive oil: 10 g (2 tsp), Lemon juice: 15 ml (1 tbsp), Fresh oregano: 5 g (1 tbsp, chopped)
1. Cook quinoa: Rinse and cook 50 g quinoa according to package instructions. 2. Grill chicken: Season 150 g chicken breast with salt and pepper. Grill until fully cooked and slice. 3. Assemble bowl: Layer quinoa, 50 g cucumber, 50 g cherry tomatoes, 30 g olives, and 30 g feta cheese in a bowl. 4. Add chicken: Place grilled chicken on top. Drizzle with 10 g olive oil and 15 ml lemon juice. Garnish with 5 g oregano. 5. Serve immediately.
