Ingredients
INGREDIENTS
| 2 | (240 g) | chicken breasts |
MARINADE
| 1/2 cup | (125 ml) | Canadian non-fat Greek yogurt |
| 1/4 cup | (60 ml) | Canadian sour cream |
| 1 | lemon, juiced and zested | |
| 2 cloves | (6 g) | garlic, minced |
| 1 tbsp | (2 g) | fresh thyme |
| 1 tsp | (15 ml) | honey |
| 1 tsp | (2 g) | cumin |
| 1 tsp | (2 g) | dried oregano |
DRESSING
| 1/2 cup | (125 ml) | Canadian non-fat Greek yogurt |
| 1/4 cup | (38 g) | Canadian feta cheese, crumbled |
| 1/4 cup | (2 g ) | fresh dill |
| 1 1/2 tbsp | (22 ml) | olive oil |
| 1/2 tbsp | (7 ml) | Dijon mustard |
| 1 clove | (3 g) | garlic, minced |
| 2 tbsp | (30 ml) | lemon juice |
| 1/4 cup | (60 ml) | Canadian 2% milk |
SALAD
| 3 cups | (555 g) | quinoa, cooked |
| 1/2 cup | (75 g) | Canadian feta cheese, crumbled |
| 1 cup | (180 g) | grape tomatoes, sliced in half |
| 2 | (400 g) | mini cucumbers, chopped |
| 1/4 cup | (50 g ) | red onion, finely chopped |
Directions
INSTRUCTIONS
- Marinade: In a bowl, combine the marinade ingredients with the chicken breasts until coated. Cover and refrigerate for at least 2 hours, or overnight.
- Preheat a grill or skillet over medium heat. Grill the chicken, flipping halfway through (approximately 6 minutes), until it reaches an internal temperature of 165°F. Remove from heat, let chicken cool. Discard any unused marinade.
- Slice chicken or cut into bite-sized cubes.
- Dressing: In a blender, blend all the ingredients for the dressing until smooth and creamy
- Assembly: To serve, divide the salad and cooked chicken equally between 4 bowls and top with dressing.