Ingredients
Method
- Prepare the quinoa by rinsing it under cold water, then cooking it in a pot with 2 cups of water until fluffy.
- Marinate the chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper for at least 15 minutes.
- Preheat your grill or grill pan over medium-high heat, then grill the chicken for about 5-7 minutes per side until fully cooked.
- While the chicken grills, prepare your veggies: chop the cherry tomatoes and cucumber, and mix them with the greens in a large bowl.
- Once the chicken is done, let it rest for a few minutes before slicing it into strips.
- In a small bowl, whisk together lemon juice and honey, then drizzle over the salad mixture, tossing to combine.
- Assemble the bowl by placing a generous scoop of quinoa at the base, topped with the mixed greens, then the grilled chicken slices, and scattered cherry tomatoes and cucumber.
- Finish with crumbled feta (if using) and an additional drizzle of olive oil or seasoning as desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully as it sits, making it an ideal option for meal prep for the week.
