4chicken breasts,pounded to a similar thickness (about 1/4 inch thick)
For the Quinoa
1cupquinoa, cooked according to package directions(I add a dash of salt and garlic powder once cooked, plus fresh parsley if I have it)
For the Mediterranean Salad
1medium tomatoseeded and diced
Salt & pepper to taste
Choose from tzatziki sauce, hummus, fresh avocado slices, fresh parsley, and feta cheese
In a medium or large bowl, combine cumin, turmeric, paprika, and cayenne with the juice of half of the lemon, plus 1 tablespoon of olive oil. Add chicken breasts and place in refrigerator to marinate for 10 minutes or up to 4 hours.
In a sieve with small holes, rinse quinoa (this helps remove any traces of a bitter coating). In a small saucepan, add quinoa and 1 1/2 cups water. Bring to a boil and then turn to medium-low, simmering for 10-13 minutes or until quinoa kernels have "popped." Set aside. I like to add garlic powder and a pinch of salt to my quinoa, in addition to fresh parsley if I have some on hand.
While quinoa is cooking, cook chicken. In a large skillet over low heat, add 1/2 tablespoon of olive oil. Add chicken breasts and return lid to pan. Cook for 4-6 minutes per side, until chicken is cooked through.
In a medium bowl, add cucumber, bell pepper, red onion, and tomato. Add 1 tablespoon olive oil, lemon juice, salt, and pepper, and stir to combine.
In large bowls, layer quinoa, sliced chicken breast, veggie salad, and toppings. Enjoy!