A vibrant, healthy bowl featuring juicy chicken, quinoa, feta, olives, chickpeas, and fresh vegetables with zesty lemon-oregano dressing.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
09 - Juice of 1/2 lemon
→ Grains
10 - 1 cup quinoa, rinsed
11 - 2 cups water
12 - 1/4 teaspoon salt
→ Vegetables & Toppings
13 - 1 cup canned chickpeas, drained and rinsed
14 - 1 cup diced cucumber
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1 cup cherry tomatoes, halved
17 - 1/2 small red onion, thinly sliced
18 - 1/2 cup crumbled feta cheese
19 - 1/4 cup fresh parsley, chopped
→ Dressing
20 - 2 tablespoons olive oil
21 - Juice of 1 lemon
22 - 1 teaspoon dried oregano
23 - 1 clove garlic, minced
24 - 1/2 teaspoon salt
25 - 1/4 teaspoon black pepper
# How To Make It:
01 - In a medium saucepan, bring 2 cups water and 1/4 teaspoon salt to a boil. Stir in quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.
02 - Toss chicken pieces with olive oil, oregano, cumin, garlic powder, paprika, salt, pepper, and lemon juice. Heat a large skillet over medium-high heat. Add chicken and sauté 6 to 8 minutes, turning occasionally, until golden and cooked through. Set aside.
03 - In a small bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper until well combined.
04 - Divide cooked quinoa among 4 serving bowls. Top each bowl with cooked chicken, chickpeas, cucumber, olives, cherry tomatoes, red onion, and feta cheese. Drizzle with prepared dressing and sprinkle with chopped parsley.
05 - Serve immediately while warm, or refrigerate for 2 to 4 hours to enjoy as a refreshing cold bowl.
