Step-by-Step Instructions

• Rinse 1 cup of quinoa thoroughly under cold water in a fine-mesh strainer for about 1-2 minutes. Set aside to drain.
• In a medium saucepan, bring 1 ½ cups of low-sodium chicken broth to a rolling boil. Stir in the rinsed quinoa, cover, and simmer for approximately 15-20 minutes.
• Remove the saucepan from heat and let it sit covered for an additional 5 minutes to fluff the quinoa.
• Preheat your grill or grill pan over medium-high heat for about 5 minutes.
• In a small bowl, mix olive oil, dried oregano, dried basil, garlic powder, and salt and pepper to taste.
• Brush both sides of the chicken breasts with the olive oil and herb mixture.
• Grill the chicken breasts for about 6-7 minutes per side or until the internal temperature reaches 165°F (75°C).
• Once resting, slice the grilled chicken into strips against the grain.
• In a large bowl, combine diced cucumber, halved cherry tomatoes, sliced red onion, olives, feta cheese, and parsley. Toss gently.
• Add fluffy quinoa to the salad mix and toss everything together.
• Divide the quinoa and salad mixture into serving bowls.
• Lay the sliced grilled chicken on top of each bowl.
• Drizzle fresh lemon juice over the assembled bowls before serving.