Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 3 cloves minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1.5 lb boneless, skinless chicken breasts
  • 1 cup uncooked quinoa
  • 2 cups water
  • 4 cups fresh broccoli florets
  • 1 cup cherry tomatoes
  • 2 cups baby spinach
  • 1 medium cucumber

Instructions:

  1. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper.
  2. Pat the chicken breasts dry with paper towels and toss in the marinade until evenly coated.
  3. Let the chicken marinate in the refrigerator for 30 minutes.
  4. Heat a cast iron grill pan over medium-high heat.
  5. Grill chicken for 5–7 minutes per side until the internal temperature reaches 160°F (71°C).
  6. Remove chicken from heat and let it rest for 5 minutes to reach a final internal temperature of 165°F (74°C).
  7. While chicken rests, cook the rinsed quinoa in water until fluffy.
  8. Divide spinach and cooked quinoa equally among four bowls.
  9. Top each bowl with steamed broccoli, halved cherry tomatoes, and diced cucumber.
  10. Slice the rested chicken into thin strips and place on top of the assembled bowls.