Ingredients:

  • 5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 1/4 cup (60 ml) Extra Virgin Olive Oil (for marinade)
  • 2 Tbsp (30 ml) Fresh Lemon Juice (for marinade)
  • 1 Tbsp (15 ml) Dried Oregano (for marinade)
  • 2 cloves Garlic, minced
  • 1 tsp Salt (for marinade)
  • 1/2 tsp Black Pepper, freshly ground (for marinade)
  • 1 cup (190g) Quinoa, rinsed well
  • 2 cups (475 ml) Vegetable or Chicken Broth
  • 1/2 cup (120 ml) Extra Virgin Olive Oil (for vinaigrette)
  • 1/4 cup (60 ml) Fresh Lemon Juice (for vinaigrette)
  • 1/4 cup (60 ml) Fresh Parsley, chopped
  • 1/2 tsp Dried Oregano (for vinaigrette)
  • 1 tsp Dijon Mustard
  • Salt and Pepper to taste (for vinaigrette)
  • 1 pint Cherry or Grape Tomatoes, halved
  • 1 large English Cucumber, diced
  • 1/4 cup Red Onion, thinly sliced
  • 1/2 cup (75g) Kalamata Olives, pitted and halved
  • 4 oz (115g) Feta Cheese, crumbled
  • 2 Tbsp Fresh Dill or Mint, chopped (for garnish)

Instructions:

  1. Marinate the Chicken: Combine all marinade ingredients (chicken, 1/4 cup olive oil, 2 Tbsp lemon juice, 1 Tbsp oregano, garlic, salt, and pepper) in a bowl. Toss to coat completely. Cover and refrigerate for at least 30 minutes.
  2. Cook the Quinoa: Rinse quinoa thoroughly under cold water. Combine rinsed quinoa and broth in a saucepan. Bring to a boil, then immediately reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  3. Prepare the Vinaigrette: Combine all vinaigrette ingredients (1/2 cup olive oil, 1/4 cup lemon juice, parsley, 1/2 tsp oregano, Dijon mustard, salt, and pepper) in a jar. Seal the jar tightly and shake vigorously until emulsified.
  4. Cook the Chicken: Heat a large non-stick skillet or grill pan over medium-high heat. Add the marinated chicken (shaking off excess marinade). Cook for 5–7 minutes per side until nicely charred and cooked through (internal temperature of 165°F/74°C). Let rest for 5 minutes.
  5. Assemble the Bowls: Divide the warm, fluffy quinoa among four bowls. Arrange the cooked chicken over the quinoa. Artfully place the halved tomatoes, diced cucumber, sliced red onion, and olives around the edges.
  6. Finish and Serve: Drizzle each bowl generously with the lemon-herb vinaigrette. Top with crumbled feta cheese and a sprinkle of fresh dill or mint. Serve immediately.