Ingredients
1½lbschicken breasts,boneless skinless
3tbspolive oil
3tbspfresh lemon juice
2clovesgarlic,minced
1½tsporegano,dried
½tspthyme,dried
½tspbasil,dried
½tsphoney,optional
salt and freshly ground black pepper
1cupdry quinoa
1largeroma tomato,cored and diced
1avocado,cored and diced, optional
⅓english cucumber,diced
⅔cupfeta cheese,crumbled, optional
⅓cupkalamata olives,sliced, optional
1cuptzatziki sauce,homemade or store bought
Preparation
Pound thicker parts of chicken breasts to even out their thickness. Transfer to a gallon size resealable bag.
In a small mixing bowl whisk together olive oil, lemon juice, garlic, oregano, thyme, basil, honey and season with salt and pepper to taste. Pour olive oil mixture over chicken in bag.
Seal bag while pressing excess air out. Rub marinade over chicken then transfer to refrigerator and marinate at least 30 minutes and up to 6 hours.
Cook quinoa in low-sodium chicken broth or water according to directions on package.
Preheat a gas grill to 425 degrees F. Once preheated grill chicken 4 to 6 minutes per side (depending on their size) until center registers 165 degrees F. Remove from heat, cool for 5 minutes then dice into cubes.
To assemble bowls, divide a layer of quinoa among 4 pasta bowls. Top with chicken, tomatoes, avocados, cucumbers, feta, olives and tzatziki. Serve warm.
