Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup (60ml) olive oil
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh rosemary
  • 2 tablespoons chopped fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup (200g) quinoa, rinsed
  • 2 cups (470ml) water or chicken broth
  • 1 bell pepper (any color), diced
  • 1 cucumber, diced
  • 1 pint (280g) cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 4 cups (approximately 140g) baby spinach or mixed greens
  • 1/2 cup (70g) crumbled feta cheese (optional)
  • 1/4 cup (35g) Kalamata olives, halved (optional)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken and toss to coat. Refrigerate for at least 30 minutes.
  2. Rinse quinoa and combine with water or broth in a saucepan. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes, or until liquid is absorbed. Fluff with a fork.
  3. Heat skillet or grill pan over medium-high heat. Remove chicken from marinade (discard marinade). Cook chicken for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
  4. Whisk together dressing ingredients in a small bowl.
  5. Divide quinoa, spinach, bell pepper, cucumber, cherry tomatoes, and red onion among four bowls. Top with cooked chicken. Drizzle with lemon-dill dressing. Sprinkle with feta and olives, if desired. Serve immediately.