# Ingredient List:
→ 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 (optional)
→ Dressing
19 - 2 tablespoons olive oil
20 - 1 tablespoon lemon juice
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon honey (optional)
23 - Salt and pepper to taste
# Steps:
01 - In a bowl, whisk together olive oil, lemon juice and zest, garlic, parsley, basil, oregano, salt, and pepper. Add chicken breasts, turning to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork and allow to cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Grill chicken for 5-6 minutes per side until fully cooked and juices run clear. Remove and let rest 5 minutes before slicing.
04 - In a small jar or bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until emulsified.
05 - In a large bowl, arrange spinach or greens as base. Add cooked quinoa, tomatoes, cucumber, red onion, bell pepper, and feta if using. Top with sliced grilled chicken.
06 - Drizzle dressing over salad and toss gently to combine, or serve as individual composed bowls. Serve with lemon wedges for brightness.
