Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 tablespoon dried oregano (15 ml)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1.5 pound boneless, skinless chicken breasts (about 680g)
  • 1 cup quinoa, rinsed (approximately 190g)
  • 2 cups chicken broth or vegetable broth (approximately 475 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1 cup cherry tomatoes, halved (approximately 150g)
  • 1 cucumber, peeled, seeded, and diced (approximately 200g)
  • 1/2 red onion, thinly sliced (approximately 75g)
  • 1/2 cup Kalamata olives, pitted and halved (approximately 80g)
  • 4 ounces crumbled feta cheese (approximately 110g)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/4 teaspoon salt (1.25 ml)
  • 1/4 teaspoon black pepper (1.25 ml)

Instructions:

  1. In a bowl, whisk together marinade ingredients. Add chicken, coat well, and marinate for at least 30 minutes (longer is better - up to 2 hours in the fridge).
  2. Combine quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
  3. Preheat grill to medium-high heat. Grill chicken for 6-8 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  4. Whisk together dressing ingredients in a small bowl.
  5. Divide cooked quinoa among four bowls. Top with sliced grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with dressing.
  6. Sprinkle with fresh parsley or mint, if desired.