Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups cooked quinoa
• 2 cups fresh baby spinach
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/4 cup Kalamata olives, sliced, optional
• 2 tablespoons chopped fresh parsley
• 1 batch Lemon Herb Dressing

Instructions

1. Pat the chicken breasts dry and pound the thicker portions to an even thickness of about 3/4 inch.
2. Brush the chicken with olive oil and season both sides with oregano, garlic powder, smoked paprika, salt, and black pepper.
3. Preheat a grill, grill pan, or large skillet over medium-high heat.
4. Cook the chicken for 5 to 7 minutes on the first side, then flip and cook for another 4 to 6 minutes, or until the thickest portion reaches an internal temperature of 165°F.
5. Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing.
6. While the chicken rests, divide the cooked quinoa and baby spinach among four bowls.
7. Top each bowl with cucumber, cherry tomatoes, red onion, feta, olives if using, and sliced chicken.
8. Drizzle each bowl with the lemon herb dressing and finish with chopped fresh parsley.
9. Serve immediately, or portion into containers for meal prep.

Notes & Tips

• To make the dressing, whisk all dressing ingredients together until well combined.
• Allowing the chicken to rest before slicing helps keep it juicy.
• Rinse quinoa thoroughly before cooking to remove its naturally bitter outer coating.
• For meal prep, keep the dressing in a separate container and add it just before serving.
• The feta and olives add plenty of flavor and saltiness, so adjust additional salt to taste.
• Swap spinach for mixed greens or chopped romaine if preferred.
• For a dairy-free version, omit the feta or replace it with diced avocado.
• Refrigerate assembled bowls for up to 4 days.