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Mediterranean Escape: Week #2

Mediterranean Grain Bowl

Shredded Monday chicken over quinoa with cucumber and olives

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Adjusted to 3.4 servings (1 child = 70% of an adult portion).

Ingredients

  • Leftover roasted chicken, shredded
  • 255 g quinoa
  • 0.85 cucumber, diced
  • 85 g black olives
  • 1.7 tbsp olive oil
  • Juice of 1 lemon
  • Fresh parsley, chopped
  • Salt and pepper

Instructions

  1. 1

    Cook quinoa per package instructions. Fluff and let cool slightly.

  2. 2

    Shred leftover chicken into bite-sized pieces.

  3. 3

    Combine quinoa, cucumber, olives, and parsley in a bowl.

  4. 4

    Drizzle with lemon juice and olive oil. Top with shredded chicken.

💡Tips

  • Quinoa absorbs dressing better when slightly warm.
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