# What You’ll Need:
→ Lemon Vinaigrette
01 - 1/4 cup extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 1 teaspoon lemon zest
04 - 1 teaspoon Dijon mustard
05 - 1 garlic clove, minced
06 - 1/2 teaspoon honey
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
→ Chicken
09 - 4 boneless, skinless chicken breasts, approximately 1.5 pounds
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Vegetable Bowl
15 - 1 cup cooked quinoa or brown rice
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, sliced
18 - 1 cup bell pepper, sliced
19 - 1 cup baby spinach or mixed greens
20 - 1/4 cup red onion, thinly sliced
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons fresh parsley, chopped
# How To Make:
01 - In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper until emulsified. Set aside.
02 - In a large bowl, combine olive oil, oregano, smoked paprika, salt, and pepper. Add chicken breasts and toss to coat evenly. Allow to marinate for 15 minutes at room temperature.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 5 to 6 minutes per side, or until cooked through and internal temperature reaches 165°F. Remove from grill and rest for 5 minutes, then slice.
04 - While chicken is grilling, prepare quinoa or rice according to package instructions if not already cooked.
05 - Divide cooked quinoa or rice among 4 serving bowls. Top each with spinach or mixed greens, cherry tomatoes, cucumber, bell pepper, and red onion.
06 - Place sliced grilled chicken atop each bowl and drizzle generously with lemon vinaigrette.
07 - Sprinkle each bowl with feta cheese and fresh parsley. Serve immediately.
