Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 3 tablespoons (45ml) olive oil
  • 3 tablespoons (45ml) lemon juice, fresh
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) dried oregano
  • 1 teaspoon (5ml) dried thyme
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1 cup (180g) quinoa, rinsed well
  • 2 cups (475ml) vegetable broth (low sodium)
  • 3 tablespoons (45ml) olive oil
  • 2 tablespoons (30ml) lemon juice, fresh
  • 1 tablespoon (15ml) red wine vinegar
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) salt
  • 1/8 teaspoon (0.625ml) black pepper
  • 1 cucumber, diced
  • 1 pint (567g) cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 4 ounces (113g) crumbled feta cheese
  • 1/2 cup (120g) Kalamata olives, pitted and halved
  • 1/2 cup (120g) hummus, store-bought or homemade
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. In a large bowl, whisk together the marinade ingredients. Add the chicken cubes and toss to coat. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
  2. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.
  3. Preheat your grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C). Let rest for a few minutes, then slice if desired.
  4. In a small bowl, whisk together the vinaigrette ingredients.
  5. Divide the cooked quinoa evenly among four bowls. Top with the grilled chicken, cucumber, cherry tomatoes, red bell pepper, feta cheese, and olives. Drizzle with the lemon vinaigrette and garnish with fresh parsley, if desired.
  6. Serve immediately or store: These bowls are perfect for meal prepping. Assemble in containers and store in the refrigerator for up to 4 days.