INGREDIENTS
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16 oz skinless thin sliced chicken cutlets
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kosher salt and freshly ground black pepper
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1 clove garlic, minced
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1 tablespoons chopped fresh rosemary or oregano
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juice of 1/2 lemon
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1 teaspoon extra-virgin olive oil
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1/2 cup uncooked quinoa
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3/4 cup water
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1/4 cup red onion, diced
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juice of 1 lemon
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1/4 cup kalamata olives, pitted and sliced
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1 tbsp extra virgin olive oil
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2 cups cucumber, peeled and diced (from 1 English)
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1 cup cherry tomatoes, quartered
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1/3 cup crumbled feta
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kosher salt and fresh pepper, to taste