Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 tablespoons (45ml) olive oil, extra virgin
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon (5g) dried oregano
  • 1 teaspoon (2g) dried thyme
  • ½ teaspoon (3g) salt
  • ¼ teaspoon (1g) black pepper
  • 1 cup (190g) quinoa, rinsed
  • 2 cups (470ml) chicken broth (low sodium) or water
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 cup (100g) cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 4 ounces (113g) feta cheese, crumbled
  • 3 tablespoons (45ml) olive oil, extra virgin
  • 2 tablespoons (30ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) water
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. In a large bowl, combine chicken, olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Toss to coat and let marinate for at least 15 minutes (or up to 2 hours in the refrigerator).
  2. In a saucepan, combine quinoa and chicken broth (or water). 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. Fluff with a fork.
  3. Heat a large skillet over medium-high heat. Add the marinated chicken and cook until cooked through and no longer pink inside. Internal temperature should reach 165°F (74°C).
  4. While the chicken and quinoa are cooking, dice the red bell pepper, cucumber, and red onion. Halve the cherry tomatoes and Kalamata olives.
  5. In a small food processor or blender, combine feta cheese, olive oil, lemon juice, water, and garlic. Blend until smooth and creamy. Season with salt and pepper to taste.
  6. Divide the cooked quinoa, cooked chicken, and vegetables evenly among four airtight containers. Drizzle with feta dressing.
  7. Refrigerate the bowls for up to 4 days.