Ingredients
Units
Scale
For the chicken:
- 1 lb chicken breast
- 1 teaspoon kosher salt
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 tablespoon oil
For the salad:
- 1 cup dry quinoa
- 4 Persian cucumbers
- 2 cups cup pineapple (1/2 medium sized pineapple)
- 1 bunch of radish
- 1/4 cup chopped cilantro
- 4 ounces feta cheese
- 2 tablespoons olive oil
- juice of 1/2 lemon
- kosher salt
- black pepper
Instructions
- Marinate the chicken by combining all the salt, spices, brown sugar, and chicken breast together. If your chicken breast is very thick, I recommend slicing it in half lengthwise to reduce the cooking time. Let sit for a few minutes.
- In a small pot, make the quinoa according to package instructions – I add the 1 cup of quinoa and 2 cups of water into a pot along with a pinch of salt. Bring up to a boil, then reduce to low heat, cover, and cook for 15 minutes.
- As the quinoa is cooking, sear the chicken. Heat a cast iron skillet or pan on medium high heat. Add 1 tablespoon of oil, and add an even layer of the chicken. Cook the chicken for 8-10 minutes, flipping halfway through.
- As the chicken is cooking, begin to prep your vegetables. Dice the cucumbers, radish, pineapple, and cilantro. Add all the chopped vegetables, pineapple, and herbs in a mixing bowl.
- Once the quinoa is cooked, fluff it and let it cool slightly.
- When the chicken is finished cooking, transfer it to a cutting board and cut it into 1″ cubes. Add the quinoa and chicken to the mixing bowl, along with a 1/2 teaspoon of kosher salt, black pepper, drizzle of olive oil, and the juice of 1/2 a lemon. Break apart the feta cheese into the mixing bowl as well, give everything a good toss, taste, and adjust salt and pepper as desired.
- Prep Time: 20
- Cook Time: 20
- Category: Salad, Meal Prep
- Method: Stovetop
- Cuisine: American