Mediterranean Chicken with Cucumber Yogurt Sauce and Lemon Parsley Quinoa

Chicken flavored with warm spices and quinoa tossed with grilled veggies all brightened with fresh lemon and parsley.

Mediterranean food is perfect for a summer day because it’s light but filling and bursting with tasty ingredients.

Ingredients for Mediterranean Chicken:

• 2 large skinless boneless chicken breasts

• 2 Tbsp avocado oil

• 2 cloves fresh garlic, minced

• 1 hot pepper sliced thin, I used serrano

• Juice from 1 lemon

• 1 tsp tumeric

• 1 1/2 tsp paprika

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1/4 tsp cinnamon

• Salt and pepper

Ingredients for Cucumber Yogurt Sauce

• 1/4 cup chopped cucumber, with seeds removed

• 1/2 cup greek yogurt

• 1/4 tsp fresh garlic, minced

• 1 Tbsp fresh Parsley, chopped

• Salt and Pepper

Ingredients for Lemon Parsley Quinoa:

• 1 cup Quinoa

• Zest of 1 lemon

• Juice of 1 lemon

• 1/4 cup grilled summer squash, chopped

• 1/4 cup grilled bell pepper, chopped

• 1 medium tomato, chopped

• 1/4 cup fresh parsley, chopped

• 1/4 tsp fresh garlic, minced

• Salt and pepper

Method:

• Slice the chicken breast into thin pieces so it cooks quickly on the grill.

• Combine all ingredients and marinate for 1-2 hours in the refrigerator.

While chicken is marinading, make the cucumber yogurt sauce. .

• To remove the seeds from the cucumber, just cut the cucumber in half lengthwise and run a small spoon down the middle of each half to scrap out all the seeds.

• Mix together all the cucumber yogurt ingredients in a small bowl.

• Wrap with plastic wrap or put in a container with a lid and store in refrigerator

• Pull your chicken out of the fridge so it can come up to room temperature.

• Cut your summer squash into coins and your bell pepper into large chunks. I cut some extra squash and peppers to garnish with.

• Spray or drizzle them with oil.

• Seasoned with salt and pepper and toss to coat. Now they are ready for the grill.

• Get your grill pan (or grill) hot.

• Spray with non stick spray, or brush with oil

• Grill chicken for about 4 minutes on each side or until cooked through (internal temperature of 165 degrees fahrenheit).

• Cook squash and bell pepper on grill until both sides have good grill marks.

• While your chicken and veggies are grilling, get your quinoa cooking.

• Put quinoa and a pinch of salt in a small or medium sauce pan and completely cover with water.

• Bring to a boil.

• Cover with lid and simmer for 15 minutes.

• By this time your chicken and veggies should be done and off the grill, cover them with some foil to keep hot while you finish the quinoa.

• This would be a good time to remove the cucumber yogurt sauce from the fridge so it can come up to room temperature.

• Once the quinoa is finished cooking, pour quinoa into a strainer to remove all excess water.

• Return quinoa to the pan, off the heat, add in the fresh garlic and gently stir with a fork.

• Chop up your grilled veggies and add into the quinoa along with the parsley, tomato, lemon juice and zest, salt and pepper.

• Stir all together gently with a fork.

• Put Quinoa in a dish and garnish with parsley.

• Put your grilled chicken in a dish or platter and garnish with parsley, grilled veggies, and lemon wedges.

• Serve with cucumber yogurt sauce.

Optional additions that are featured in plated photo: Red pepper hummus and whole wheat naan bread.

Enjoy!

Left: Mediterranean Chicken with Cucumber Yogurt Sauce. Right: Lemon Parsley Quinoa.