📖 Instructions

1. First, let's marinade the chicken. In a bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight.
2. Now, its quinoa time. Rinse the quinoa in a fine-mesh sieve under cold water. In a saucepan, combine the rinsed quinoa with the vegetable broth or water. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork.
3. Time for the chicken. Preheat your grill or a grill pan over medium-high heat. Remove the chicken from the marinade and grill for 5-7 minutes per side, or until cooked through and lightly charred. Let rest for a few minutes, then dice or slice.
4. Lets make the dressing. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, Dijon mustard, salt, and pepper.
5. Get your veggies ready. While the quinoa and chicken are cooking, prepare the vegetables. Dice the cucumber, tomatoes, and red onion. Crumble the feta cheese.
6. Build the bowl. In a bowl, add quinoa, then top with grilled chicken, cucumber, tomatoes, red onion, Kalamata olives, and feta cheese.
7. Drizzle with the lemon-herb dressing. Garnish with fresh parsley or dill, if desired. Serve immediately or chill for later. It's even good cold, I promise. I usually eat it straight from the fridge. Im too lazy to heat it up, honestly.
8. Enjoy your delicious Greek Chicken Quinoa Bowl! I know I am!