Easy Greek Chicken with Mediterranean Quinoa

I have always been a fan of Greek flavors. Oregano. Garlic. Lemon. Feta. Tomatoes. Olives. All of those get mixed together in this simple dish.

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I took inspiration from a few recipes I had seen floating around on Pinterest. I didn’t use any exact measurements, but I got some feedback on Instagram asking for a recipe, so I decided to share it here.

Easy Greek Chicken with Mediterranean Quinoa

Serves: 2
Time: 30 minutes

For the chicken
2 chicken breasts
Cavendars greek seasoning
Extra virgin olive oil, for cooking

For the quinoa
1 cup dry quinoa
2 cups chicken stock (or water)
1 whole lemon
Garlic power
Oregano

For the topping
2 tomatoes, chopped (I used the vine ripened variety but any will work)
1 small can black olives (sliced, chopped or whole, whichever you prefer)
2 cups fresh spinach
1 tbls tomato paste
1 garlic clove, chopped
Feta cheese

1. Cook the quinoa. Bring the chicken stock or water to a boil. Once at a boil, add the quinoa and cook until all the liquid has been absorbed, about 15 to 20 minutes. Once the quinoa is cooked, season to taste with the lemon, garlic powder and oregano.

2. Heat a pan over medium-high heat. Add about a tablespoon of olive oil. While the pan is heating up, sprinkle the Greek seasoning on both sides of the chicken. Once the pan is hot, place the chicken in the pan and let it cook for about 6 to 8 minutes on each side. The chicken should have a nice golden brown crust.

3. Heat another pan over medium heat. Add the tomatoes and garlic and cook until the tomatoes are soft, about 3 to 5 minutes. Then add in the olives and cook for another 2 to 3 minutes. Next add the tomato paste and make sure it is mixed through. Finally add the spinach and cook the mixture until it has wilted down. Remove from the heat.

4. To serve, take a scoop of quinoa and put it on the plate. Add the chicken breast on top and spoon some of the tomato and spinach mixture over top. Add a bit of feta cheese over the entire plate and serve.

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