Ingredients:

  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) chicken broth (low sodium)
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/2 tsp (3g) salt
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (2g) dried oregano
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (150g) cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/4 cup (40g) red onion, finely diced
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (50g) kalamata olives, pitted and sliced
  • 2 cups (60g) fresh baby spinach or arugula
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (5ml) honey
  • 1 clove (3g) garlic, pressed
  • 1/4 tsp (1g) salt

Instructions:

  1. Heat 1 tbsp olive oil in a saucepan over medium heat. Add rinsed quinoa and stir for 2-3 minutes until nutty and golden.
  2. Stir in chicken broth and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  4. Pat chicken breasts dry. Rub with 2 tbsp olive oil, oregano, minced garlic, salt, and pepper.
  5. Heat a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
  6. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into strips.
  7. Whisk together 1/4 cup olive oil, lemon juice, honey, pressed garlic, and salt until emulsified.
  8. Divide quinoa into four bowls. Top with baby spinach, diced cucumber, cherry tomatoes, red onion, sliced chicken, feta cheese, and olives. Drizzle with the lemon-herb vinaigrette.