Greek Chicken Quinoa Bowl

Dice cucumber into bite-sized pieces. Halve cherry tomatoes. Thinly slice red onion. Chop fresh parsley. Mince garlic.

Rinse quinoa under cold water. In a medium saucepan, bring vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

Pat chicken breasts dry. Season both sides with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp olive oil on a grill or grill pan over medium-high heat. Grill chicken 6–7 minutes per side until cooked through (internal temperature 165°F). Transfer to a cutting board and let rest 5 minutes, then slice or cut into bite-sized pieces.

In a small bowl, whisk together 2 tbsp olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 0.5 tsp salt, and 0.25 tsp black pepper.

Divide cooked quinoa among four bowls. Top each with cucumber, cherry tomatoes, red onion, and sliced chicken. Sprinkle feta cheese and fresh parsley over each bowl. Drizzle dressing evenly across all bowls and toss gently to combine, or serve dressing on the side.