Mediterranean Quinoa Bowl with Grilled Chicken

This Mediterranean Quinoa Bowl features tender grilled chicken served atop a bed of fluffy quinoa, complemented by vibrant cherry tomatoes, crisp cucumbers, tangy olives, and a sprinkle of feta cheese. The dish is drizzled with a zesty lemon-oregano dressing, offering a refreshing and protein-packed meal that balances traditional Mediterranean flavors with a touch of modern flair. Perfect for lunch or dinner, it's both nutritious and satisfying.

Ingredients:

• 1 cup quinoa
• 2 cups water or chicken broth
• 2 chicken breasts, boneless and skinless
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/2 cup feta cheese, crumbled
• Juice of 1 lemon
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Rinse the quinoa under cold water and drain.
2. In a saucepan, combine quinoa and water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed.
3. While the quinoa cooks, preheat the grill or grill pan over medium-high heat.
4. Rub the chicken breasts with olive oil, oregano, salt, and pepper. Grill the chicken for about 6-7 minutes on each side or until fully cooked. Let rest before slicing.
5. In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, olives, and feta cheese.
6. In a small bowl, whisk together lemon juice and parsley. Drizzle over the quinoa mixture and toss gently to combine.
7. Serve the quinoa salad topped with sliced grilled chicken.