Greek Quinoa Bowl with Grilled Chicken

A bright, filling bowl of fluffy quinoa, grilled chicken, cucumber, tomatoes, olives, and feta with a lemon herb dressing. High-protein, gluten-free, and packed with Mediterranean flavour.

Ingredients

• •1 cup quinoa, rinsed
• •2 cups water
• •2 chicken breasts
• •1 teaspoon oregano
• •Salt and pepper, to taste
• •1 tablespoon olive oil
• •1 cucumber, diced
• •1 cup cherry tomatoes, halved
• •1/4 cup kalamata olives
• •100g (3.5 oz) feta cheese, crumbled
• •Juice of 1 lemon
• •2 tablespoons olive oil (for dressing)
• •1 teaspoon dried oregano (for dressing)

Instructions

1. 1. Cook quinoa: bring 2 cups water to a boil, add quinoa, reduce heat to low, cover and cook for 15 minutes. Fluff with a fork and let cool slightly.
2. 2. Season chicken with oregano, salt, pepper, and olive oil. Grill or pan-fry over medium-high heat for 6–7 minutes per side until cooked through. Rest for 5 minutes then slice.
3. 3. Whisk together lemon juice, olive oil, and oregano for the dressing.
4. 4. Divide quinoa into bowls. Top with sliced chicken, cucumber, tomatoes, olives, and feta. Drizzle with dressing and serve.