Ingredients:

  • 1.5 lbs chicken breast, pounded to 1/2 inch thickness
  • 2 tbsp extra virgin olive oil
  • 1 tbsp dried oregano
  • 2 cloves garlic, microplaned
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup tri-color quinoa, rinsed well
  • 1.5 cups chicken bone broth
  • 1/4 tsp salt
  • 2 cups baby spinach, roughly chopped
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1/4 cup red onion, finely minced
  • 1/2 cup feta cheese, crumbled

Instructions:

  1. Pound the chicken breasts to an even 1/2 inch thickness. Rub with olive oil, oregano, garlic, salt, and pepper. Let marinate at room temperature for 10 minutes.
  2. Place a dry saucepan over medium heat. Add the rinsed quinoa and stir constantly for 2 minutes until toasted and nutty.
  3. Pour in the chicken bone broth and 1/4 tsp salt. Bring to a boil, then reduce to a low simmer. Cover and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes before fluffing.
  4. Preheat a grill or cast-iron grill pan over medium high heat. Cook for 4-5 minutes per side until the exterior is deep golden and the internal temperature reaches 165°F (74°C).
  5. In a large bowl, combine the cooked quinoa, chopped spinach, cherry tomatoes, cucumber, and red onion.
  6. Slice the grilled chicken into strips. Divide the quinoa mixture into four bowls, top with chicken and crumbled feta cheese.