Ingredients

The following ingredients have 4 Servings
  • 1 1/2 lbs boneless, skinless chicken breasts
  • 3 Tbsp olive oil
  • 3 Tbsp fresh lemon juice
  • 2 cloves garlic, (minced (2 tsp))
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp honey ((optional*))
  • Salt and freshly ground black pepper
  • 1 cup dry quinoa
  • 1 large roma tomato (cored and diced)
  • 1 avocado, (cored and diced (optional))
  • 1/3 English cucumber, (diced)
  • 2/3 cup crumbled feta cheese ((optional))
  • 1/3 cup sliced kalamata olives ((optional))
  • 1 cup tzatziki ((homemade or store-bought))

Instruction

  • Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon size resealable bag. 
  • In a small mixing bowl whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey and season with salt and pepper to taste (about 3/4 tsp salt 1/4 tsp pepper). Pour olive oil mixture over chicken in bag. 
  • Seal bag while pressing excess air out. Rub marinade over chicken then transfer to refrigerator and marinate at least 30 minutes and up to 6 hours. 
  • Cook quinoa in low-sodium chicken broth or water according to directions on package. 
  • Preheat a gas grill to 425 degrees F. Once preheated grill chicken 4 - 6 minutes per side (depending on their size) until center registers 165 degrees. Remove from heat, cool 5 minutes then dice into cubes.
  • To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives and tzatziki. Serve warm.