2 lbs boneless, skinless chicken breast, thinly sliced
1 1/2 T oregano
4 cloves garlic, finely chopped or put through a press
2 t salt
1/2 t ground black pepper
3 T lemon juice, divided
2 T EVOO, divided
1 cup plain yogurt
1 cucumber, seeded and grated
8 cups cooked Quinoa
2 onions, cut into half-circles
1. Mix chicken, oregano, garlic, salt, pepper, and 2 T lemon juice well in a large bowl. Cook half the chicken in one T of olive oil until finished, then repeat to cook the rest. Set aside. While the chicken is cooking, in a separate skillet, cook the onions with EVOO, oregano, salt, and pepper until browning/caramelizing. Remove from heat and set aside.
2. Mix cucumber, yogurt, 1 T lemon juice, and salt and pepper to taste in a bowl. Stir well.
3. Assemble plates with quinoa, chicken, onions, and finely, cucumber sauce. Enjoy!
1 1/2 T oregano
4 cloves garlic, finely chopped or put through a press
2 t salt
1/2 t ground black pepper
3 T lemon juice, divided
2 T EVOO, divided
1 cup plain yogurt
1 cucumber, seeded and grated
8 cups cooked Quinoa
2 onions, cut into half-circles
1. Mix chicken, oregano, garlic, salt, pepper, and 2 T lemon juice well in a large bowl. Cook half the chicken in one T of olive oil until finished, then repeat to cook the rest. Set aside. While the chicken is cooking, in a separate skillet, cook the onions with EVOO, oregano, salt, and pepper until browning/caramelizing. Remove from heat and set aside.
2. Mix cucumber, yogurt, 1 T lemon juice, and salt and pepper to taste in a bowl. Stir well.
3. Assemble plates with quinoa, chicken, onions, and finely, cucumber sauce. Enjoy!
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