Chicken Kale Tabbouleh Bowls
SERVINGS 4
Ingredients
Chicken
- 12 oz chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons oregano dried
- 1 teaspoon thyme dried
- 1 tablespoon lemon zest
- 2 tbsp lemon juice
- pinch salt & pepper
Tabbouleh
- 1 cup quinoa cooked multicolor
- 4 cups kale finely chopped
- 2 tbsp olive oil
- 2 medium tomatoes roma diced
- 1/2 medium red onion diced
- 2 medium cucumber peeled and diced
- 1 cup parsley tightly packed finely chopped
- 1/3 cup mint tightly packed finely chopped
- lemon juice from 1 lemon or more/less to taste
- pinch salt & pepper to taste
- 8 oz feta cheese
