Ingredients
Equipment
Method
Step 1: Cook the Quinoa
- Add the 1 ½ cups quinoa to a small saucepan with 2 cups of water and a pinch of salt. Simmer over medium heat for 12-15 minutes or until tender. Drain if needed, then set aside and allow it to cool completely for proper texture.
Step 2: Prepare the Lemon Marinade
- In a jar, combine ¼ cup olive oil, the juice of 2 lemons, 1 tablespoon honey, ½ tablespoon lemon zest, 1 minced garlic clove, 2 teaspoons dried oregano, 1 teaspoon dried basil, kosher salt, and kosher pepper. Shake vigorously to emulsify into a smooth dressing.
Step 3: Marinate the Chicken
- Pour one-third of the marinade over the 4 chicken breasts and toss until coated. Reserve the remaining marinade for drizzling later, ensuring it does not touch the raw chicken.
Step 4: Grill the Chicken
- Heat a grill pan or outdoor grill to medium-high. Grill the chicken for 6-8 minutes per side, or until the internal temperature registers 165°F for fully cooked, juicy chicken.
Step 5: Assemble the Bowls
- Divide the cooled quinoa among four serving bowls. Top each bowl with grilled chicken, diced cucumber, chopped tomatoes, and diced red onion.
Step 6: Add Garnishes
- Sprinkle the bowls with crumbled feta cheese and kalamata olives. Finish with a drizzle of the reserved lemon marinade for a burst of flavor.
Nutrition
Notes
Let quinoa cool completely, use a meat thermometer for chicken, and marinate overnight for deeper flavor. Nutrition information is estimated based on common ingredients and serving sizes and may vary.