Ingredients:

  • 5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil (for marinade)
  • 3 tablespoons fresh lemon juice (for marinade)
  • 1 tablespoon dried oregano (for marinade)
  • 3 cloves garlic, minced finely (for marinade)
  • 1 teaspoon salt (for marinade)
  • 1/2 teaspoon freshly cracked black pepper (for marinade)
  • 1 cup quinoa, rinsed well
  • 2 cups chicken or vegetable broth (for quinoa)
  • 1/2 cup olive oil (for vinaigrette)
  • 3 tablespoons red wine vinegar
  • 1 tablespoon lemon juice (for vinaigrette)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried oregano (for vinaigrette)
  • Salt and pepper to taste (for vinaigrette)
  • 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/4 cup thinly sliced red onion
  • 1/2 cup Kalamata olives, pitted and halved
  • 4 oz crumbled feta cheese
  • 1/4 cup fresh parsley, chopped, for garnish

Instructions:

  1. In a medium bowl, whisk together all marinade ingredients: 1/4 cup olive oil, 3 tbsp lemon juice, 1 tbsp dried oregano, minced garlic, 1 tsp salt, and 1/2 tsp pepper. Add chicken cubes, toss to coat thoroughly, cover, and refrigerate for at least 15 minutes.
  2. Combine rinsed quinoa, 2 cups broth, and a pinch of salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes until all liquid is absorbed. Remove from heat, cover, and let stand for 5 minutes, then fluff gently with a fork.
  3. Prepare the vinaigrette: Whisk together 1/2 cup olive oil, 3 tbsp red wine vinegar, 1 tbsp lemon juice, Dijon mustard, 1/2 tsp dried oregano, salt, and pepper until emulsified.
  4. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary) and cook for 5–7 minutes, turning occasionally, until nicely browned and cooked through (165°F / 74°C).
  5. While the chicken cooks, dice the cucumber, halve the tomatoes, slice the red onion, and chop the parsley.
  6. Assemble the bowls: Divide the warm, fluffed quinoa among four bowls. Top each serving generously with the cooked chicken, cucumber, tomatoes, olives, and crumbled feta cheese.
  7. Drizzle each bowl generously with the prepared vinaigrette and garnish with fresh parsley before serving.