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Mediterranean Protein Plate

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A vibrant and protein-packed Mediterranean plate with hummus, marinated chicken, olives, feta, and fresh vegetables.

Ingredients

Scale
  • For the chicken:
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the plate:
  • 1 cup cooked quinoa
  • 1/2 cup hummus
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 cup Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and coat well. Cover and refrigerate for at least 30 minutes.
  2. Cook the chicken: Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side, until cooked through (internal temperature 165°F). Let rest for 5 minutes, then slice.
  3. Assemble the plate: Divide quinoa between two plates. Add a scoop of hummus, then arrange sliced chicken, tomatoes, cucumber, olives, and feta on the side.
  4. Garnish with parsley and serve.

Notes

For a vegetarian version, omit chicken and add grilled halloumi or chickpeas. Adjust seasoning to taste.

Nutrition

Find it online: https://cheerychop.com/mediterranean-protein-plate-recipe/