Marinate the chicken in olive oil, garlic, oregano, paprika, salt, and pepper. Let marinate for 15 minutes.
600 g chicken tenderloins, 1 tablespoon extra virgin olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, Salt and pepper
Heat a frying pan or grill pan over medium-high heat. Cook tenderloins for 3–4 minutes per side until golden and just cooked through. Set aside to rest.
Combine roasted capsicum, tomatoes, olives, spinach, onion, parsley, and basil in a large bowl.
1 cup red capsicums, 1 cup cherry tomatoes, 1/3 cup kalamata olives, 1 cup spinach, 1/2 red onion, 1/2 cup parsley, 1/2 cup basil
Whisk lemon juice, vinegar, olive oil, mustard, oregano, salt, and pepper until combined.
1 lemon juice, 1 tablespoon white wine vinegar, 2 tablespoons extra virgin olive oil, 1 teaspoon dijon mustard, 1/2 teaspoon dried oregano, 1/2 teaspoon pure maple syrup, Salt and pepper
Arrange the quinoa in bowls. Spoon the herb salad into each bowl, top with warm sliced chicken, and drizzle generously with dressing.
1 cup quinoa
Video
Notes
Cooking Tips for Beginners
Rest the chicken after cooking to keep it juicy.
Rinse quinoa well to remove bitterness.
Roast your own capsicum if you prefer, or use jarred for convenience.
Add dressing just before serving to keep the salad fresh.
Serving Suggestions
Crumble feta cheese over the top for extra creaminess.
Serve with warm pita bread on the side.
Add a dollop of hummus for extra flavour and texture.
Make-Ahead or Prepare-Ahead Guidance
Marinate the chicken up to 24 hours in advance.
Cook quinoa and chop vegetables the day before and store separately.
Keep dressing in a jar and drizzle just before serving.
Freezer Friendly
Chicken can be cooked and frozen in portions for up to 3 months.
Quinoa can be frozen in portions for up to 1 month.
Fresh salad and dressing should be prepared fresh.
Storage Advice
Fridge: Store components separately in airtight containers for up to 3 days.
Reheating: Chicken and quinoa can be reheated gently in the microwave or served cold.
Meal Prep Instructions
Cook and slice the chicken, then portion into containers.
Prepare quinoa and portion.
Chop vegetables and store separately.
Keep dressing in a small container to drizzle when serving.
Substitutions
Protein:
Swap chicken for grilled halloumi, tofu, or chickpeas for a vegetarian option.
Grains:
Use brown rice, couscous, or bulgur instead of quinoa.
Vegetables:
Add cucumber, roasted zucchini, or avocado.
Dairy-Free:
Omit feta if adding or use dairy-free alternatives.
FAQs
Can I use chicken breast instead of tenderloins? Yes, simply adjust cooking time as chicken breast may take a little longer to cook through.
Can this be served cold? Absolutely! It’s delicious as a cold salad bowl and perfect for lunchboxes.
Can I make this vegetarian? Yes, swap the chicken for chickpeas, tofu, or halloumi.
