Energy-Boosting Middle Eastern Dinner for Paleo Diet

Allergens

None

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups cooked quinoa (preferably red or white quinoa)
• 2 cups mixed grape tomatoes
• 1 large cucumber, sliced into rounds
• 1/4 cup Kalamata olives, pitted
• 1/2 cup parsley, roughly chopped
• 1/2 cup fresh mint leaves
• 1 small red onion, thinly sliced
• 1 lemon, zested and juiced
• 3 tablespoons extra virgin olive oil
• Salt and pepper, to taste

Instructions

1. Grill or bake the chicken breasts until cooked through and set aside to rest for a few minutes before slicing.
2. In a large bowl, combine the cooked quinoa, grape tomatoes, cucumber slices, Kalamata olives, parsley, mint leaves, and thinly sliced red onion.
3. Drizzle the lemon zest, lemon juice, olive oil over the salad and toss to combine. Season with salt and pepper to taste.
4. Slice the chicken into strips and serve alongside the quinoa salad. Enjoy your energizing Middle Eastern dinner!

Chef’s Insight

Use fresh herbs and vegetables to keep this dish vibrant and full of flavor.

Notes

For added flavor, consider adding feta cheese or toasted nuts like pine nuts or almonds.