Ingredients:

  • 1.5 lbs chicken breast, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 3 cloves garlic, minced
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper
  • 1 cup white or tri-color quinoa, rinsed
  • 1.75 cups chicken bone broth
  • 0.5 tsp dried parsley
  • 1 large English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted and sliced
  • 0.25 cup red onion, thinly shaved
  • 0.5 cup feta cheese, crumbled
  • 4 tbsp hummus

Instructions:

  1. Combine rinsed quinoa and chicken bone broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  2. Remove quinoa from heat and let it rest, covered, for 5 minutes. Fluff with a fork and stir in the dried parsley.
  3. While quinoa simmers, toss chicken strips with olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a mixing bowl.
  4. Heat a large skillet over medium-high heat. Add chicken in a single layer and sear for 3–4 minutes per side until golden brown and cooked through.
  5. In a large bowl, toss the diced cucumber, tomatoes, olives, and red onion with a light drizzle of oil and salt.
  6. Assemble the bowls by layering the fluffy quinoa, followed by the seared chicken, vegetable mix, crumbled feta, and a dollop of hummus.