Ingredients:

  • 1 cup (180g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth
  • 1/4 teaspoon salt
  • 2 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup (140g) cherry tomatoes, halved
  • 1/2 cup (75g) cucumber, diced
  • 1/2 cup (75g) red onion, thinly sliced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/4 cup (40g) crumbled feta cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey (or maple syrup)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Cook the Quinoa: Combine quinoa, vegetable broth, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and quinoa is cooked. Fluff with a fork.
  2. Prepare the Chicken: In a small bowl, whisk together olive oil, lemon juice, oregano, basil, garlic powder, salt, and pepper. Marinate the chicken breasts in this mixture for at least 10 minutes.
  3. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
  4. Prepare the Vegetables: While the chicken cooks, chop the cherry tomatoes, cucumber, and red onion. Pit and halve the Kalamata olives. Chop the parsley.
  5. Make the Vinaigrette: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
  6. Assemble the Bowls: Divide the cooked quinoa between two bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Drizzle with lemon vinaigrette and sprinkle with fresh parsley. Serve immediately.