Ingredients
Equipment
Method
- Add the 1 1/2 cups quinoa to a small saucepan with 2 cups of water and a pinch of salt. Place over medium heat and simmer for about 12-15 minutes, or until the quinoa is tender. Drain if needed, then set aside to cool.
- To a small jar, add 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 vigorously to emulsify.
- Pour about 1/3 of the marinade over the 4 medium chicken breasts and toss to coat. Reserve the remaining marinade to use as dressing. Do not let the reserved dressing touch the raw meat.
- Heat a grill pan or an outdoor grill over medium-high heat. Add the chicken and grill 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: 1 chopped English cucumber, 4 diced Roma tomatoes, and 1 diced red onion.
- Add the 1 cup feta cheese and 1 cup kalamata olives to the bowls over the chicken. Drizzle with the remaining untouched dressing.
Nutrition
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. You can use maple syrup instead of honey. Ensure the chicken is cooked to 165 degrees Fahrenheit. Use any neutral oil you have, such as avocado or grapeseed oil. Avoid overcooking the chicken. Boneless chicken thighs can be used. For a vegetarian option, omit the chicken and add more vegetables.