# What You’ll Need:
→ Chicken & Marinade
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 tablespoon fresh parsley, chopped
06 - 1 tablespoon fresh basil, chopped
07 - 1 teaspoon dried oregano
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Quinoa
10 - 1 cup uncooked quinoa, rinsed
11 - 2 cups water
12 - ¼ teaspoon salt
→ Salad Vegetables
13 - 2 cups baby spinach or mixed greens
14 - 1 cup cherry tomatoes, halved
15 - 1 cup cucumber, diced
16 - ½ small red onion, thinly sliced
17 - 1 red bell pepper, diced
18 - ¼ cup feta cheese, crumbled
→ Dressing
19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey
23 - Salt and pepper to taste
# How To Make:
01 - In a mixing bowl, whisk together 2 tablespoons olive oil, lemon juice and zest, minced garlic, fresh parsley, fresh basil, dried oregano, salt, and black pepper. Add chicken breasts and turn to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor development.
02 - While chicken marinates, rinse quinoa under cold running water. Combine rinsed quinoa, 2 cups water, and ¼ teaspoon salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover with lid, and simmer for 15 minutes. Remove from heat and allow to stand covered for 5 minutes. Fluff with fork and let cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and place on hot grill. Cook for 5 to 6 minutes per side until internal temperature reaches 165°F and juices run clear. Transfer cooked chicken to a clean plate and let rest for 5 minutes before slicing.
04 - In a small jar or mixing bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, Dijon mustard, honey, salt, and pepper until emulsified. Adjust seasoning to taste.
05 - In a large serving bowl, arrange base layer of spinach or mixed greens. Top with cooled cooked quinoa, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced red bell pepper, and crumbled feta cheese.
06 - Slice rested grilled chicken and arrange on top of prepared salad. Drizzle with prepared dressing. Toss gently to combine or serve as composed bowls. Serve immediately with lemon wedges on the side.
