Ingredients
Equipment
Method
- Add the 1 1/2 cups quinoa to a small saucepan with 2 cups of water and a pinch of salt. Simmer over medium heat for 12-15 minutes until tender. Drain if needed and set aside to cool.
- In a small jar, combine all dressing/marinade ingredients: 1/4 cup olive oil, juice of 2 lemons, 1 tablespoon honey, 1/2 tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, Kosher salt, and Kosher pepper. Stir to emulsify.
- Pour about 1/3 of the marinade over the 4 chicken breasts, coating them completely. Reserve the remaining marinade for dressing, ensuring it does not touch the raw meat.
- Heat a grill pan or outdoor grill over medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165F.
- Divide the cooled quinoa among 4 serving bowls. Top with the grilled chicken and prepped vegetables: chopped English cucumber, diced Roma tomatoes, and diced red onion.
- Add the crumbled feta cheese and pitted kalamata olives to each bowl. Drizzle with the reserved dressing.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. You can substitute maple syrup for honey. Ensure chicken is cooked to 165 degrees Fahrenheit. Any neutral oil like avocado or grapeseed oil works. Avoid overcooking the chicken. Boneless chicken thighs can be used. For a vegetarian option, omit chicken and add more vegetables. If meal prepping, store dressing separately until ready to serve.