Juicy chicken, quinoa, olives, chickpeas, and feta with a tangy lemon-oregano drizzle in a healthy bowl.
# What You’ll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs), cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 1 tsp dried oregano
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
09 - Juice of 1/2 lemon
→ Grains
10 - 1 cup quinoa (6.3 oz), rinsed
11 - 2 cups water
12 - 1/4 tsp salt
→ Vegetables & Toppings
13 - 1 cup canned chickpeas (5.8 oz), drained and rinsed
14 - 1 cup cucumber (5.3 oz), diced
15 - 1/2 cup Kalamata olives (2.8 oz), pitted and halved
16 - 1 cup cherry tomatoes (5.3 oz), halved
17 - 1/2 small red onion, thinly sliced
18 - 1/2 cup feta cheese (2.6 oz), crumbled
19 - 1/4 cup fresh parsley (0.35 oz), chopped
→ Dressing
20 - 2 tbsp olive oil
21 - Juice of 1 lemon
22 - 1 tsp dried oregano
23 - 1 clove garlic, minced
24 - 1/2 tsp salt
25 - 1/4 tsp black pepper
# Step-by-Step Guide:
01 - Bring 2 cups water and 1/4 tsp salt to a boil in a medium saucepan. Stir in rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand for 5 minutes, then fluff with a fork.
02 - Toss chicken pieces with olive oil, oregano, cumin, garlic powder, smoked paprika, salt, black pepper, and lemon juice. Heat a large skillet over medium-high heat, add chicken, and sauté for 6 to 8 minutes, turning occasionally, until golden and fully cooked. Set aside.
03 - In a small bowl, whisk together olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper until well combined.
04 - Divide cooked quinoa evenly among 4 bowls. Top each with cooked chicken, chickpeas, diced cucumber, Kalamata olives, halved cherry tomatoes, sliced red onion, and crumbled feta. Drizzle with dressing and garnish with chopped parsley.
05 - Serve immediately for a warm bowl or refrigerate for a chilled option.
