Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried) (15 ml/5 ml)
  • 1 clove garlic, minced
  • 1/4 teaspoon sea salt (1.5 ml)
  • 1/4 teaspoon black pepper (1.5 ml)
  • 1 lb boneless, skinless chicken breasts (about 450g)
  • 1 cup quinoa, rinsed well (approx. 180g)
  • 2 cups chicken or vegetable broth (475 ml)
  • 1/4 teaspoon salt (1.5 ml)
  • 1 cucumber, diced (approx. 1 medium)
  • 1 pint cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup red onion, thinly sliced
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons lemon juice, freshly squeezed (30 ml)
  • 1 tablespoon chopped fresh parsley (or 1 teaspoon dried) (15 ml/5 ml)
  • 1 teaspoon Dijon mustard (5 ml)
  • 1/4 teaspoon salt (1.5 ml)
  • 1/4 teaspoon black pepper (1.5 ml)
  • Crumbled feta cheese (optional)
  • Fresh mint leaves (optional)

Instructions:

  1. Whisk together marinade ingredients in a bowl. Add chicken and coat well. Let marinate for at least 15 minutes (up to an hour) in the fridge.
  2. Combine quinoa, broth, and salt in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until all liquid is absorbed and quinoa is fluffy.
  3. Heat skillet or grill pan over medium-high heat. Cook chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C). Let rest for a few minutes before slicing.
  4. While quinoa and chicken are cooking, chop and prepare all vegetables.
  5. Whisk together dressing ingredients in a small bowl.
  6. Divide quinoa among four bowls. Top with sliced chicken, vegetables, and dressing.
  7. Garnish with crumbled feta cheese and fresh mint, if desired. Serve immediately or chill for later.