# What You’ll Need:
→ 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
# Directions:
01 - Whisk together olive oil, lemon juice and zest, minced garlic, parsley, basil, oregano, salt, and pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Marinate for at least 15 minutes, up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold running 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 cool slightly.
03 - Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until fully cooked and juices run clear. Transfer to a plate and rest for 5 minutes before slicing.
04 - Whisk together olive oil, lemon juice, Dijon mustard, honey if using, salt, and pepper in a small jar or bowl until emulsified.
05 - Arrange spinach or mixed greens in a large bowl. Layer cooked quinoa, tomatoes, cucumber, red onion, bell pepper, and feta cheese if using. Top with sliced grilled chicken.
06 - Drizzle dressing over assembled salad. Toss gently to combine or serve as composed bowls. Serve immediately with lemon wedges.
