Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2.5g) sea salt
  • 1/4 tsp (1.25g) black pepper
  • 1 tbsp (15ml) fresh lemon juice
  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1/4 cup (10g) fresh parsley, finely chopped
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (130g) English cucumber, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1/2 cup (75g) Kalamata olives, pitted and sliced
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 1 clove (5g) garlic, minced
  • 1/2 tsp (2.5g) dried oregano

Instructions:

  1. Combine rinsed quinoa and broth in a saucepan. Bring to a boil over high heat.
  2. Reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed and the quinoa is fluffy.
  3. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the chopped parsley and 1 tablespoon of olive oil.
  4. In a bowl, toss the cubed chicken breast with 2 tbsp olive oil, minced garlic, oregano, salt, pepper, and lemon juice.
  5. Heat a skillet over medium-high heat. Add the marinated chicken and sear until golden brown and cooked through.
  6. In a small bowl or jar, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, Dijon mustard, minced garlic, and oregano to create the vinaigrette.
  7. Divide the cooked quinoa into four bowls. Top with seared chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta.
  8. Drizzle the Mediterranean vinaigrette over each bowl before serving.