Ingredients:

  • 1.5 lb boneless skinless chicken breasts, cubed
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1/2 tsp salt
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1 tsp dried oregano

Instructions:

  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Toss in the cubed chicken and let sit for 10–15 minutes.
  2. Dice the cucumber, tomatoes, and onion. Combine them in a bowl with the olives and feta; set aside.
  3. Place the rinsed, dry quinoa in a saucepan over medium heat. Stir constantly for 2–3 minutes until nutty and light golden.
  4. Add the water (or broth) and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread onto a baking sheet to cool rapidly.
  6. Heat a skillet over medium-high heat. Add the marinated chicken in a single layer and sear for 5–7 minutes, stirring occasionally, until the edges are mahogany-colored.