Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • 1 cup quinoa, rinsed
  • 2 cups water or low-sodium chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced
  • 1 avocado, sliced
  • 1/4 cup fresh parsley, chopped
  • Optional: feta cheese or vegan cheese for topping
  • 2 tablespoons olive oil for dressing
  • 1 tablespoon lemon juice for dressing

Instructions:

  1. In a bowl, combine olive oil, apple cider vinegar, minced garlic, paprika, oregano, salt, and pepper.
  2. Add chicken breasts, ensuring they are fully coated. Cover and marinate for at least 30 minutes.
  3. In a medium saucepan, combine rinsed quinoa and water (or broth). Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
  4. Preheat grill or grill pan to medium-high heat. Grill chicken for about 6-7 minutes per side or until the internal temperature reaches 165°F (74°C). Remove and let rest.
  5. In a large bowl, add cooked quinoa, halved cherry tomatoes, diced cucumber, bell peppers, and parsley. Slice the grilled chicken and add to the mixture.
  6. Whisk together olive oil, lemon juice, salt, and pepper. Drizzle over the bowl and toss gently to combine.
  7. Top with avocado and cheese if desired. Serve immediately.