Lemon Basil Mediterranean Chicken Bowl

Ingredients

• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 3 tablespoons lemon juice, freshly squeezed
• 1 cup quinoa, rinsed
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, thinly sliced
• 1 cup feta cheese, crumbled
• 1 cup basil leaves, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

• 1 cup olive oil
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon honey
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

Method

1. 01
   Cook quinoa by bringing chicken broth to a boil in a medium saucepan. Add quinoa, cover, and reduce heat to low. Simmer for 15 minutes or until liquid is absorbed. Fluff with a fork.
2. 02
   While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with salt and pepper.
3. 03
   Cook chicken for about 7-8 minutes or until fully cooked and golden brown. Add lemon juice and sauté for an additional 2 minutes. Remove from heat.
4. 04
   Prepare the Lemon Basil Dressing by whisking together olive oil, lemon juice, honey, minced garlic, salt, and pepper in a small bowl.
5. 05
   In a large mixing bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, and cooked chicken.
6. 06
   Drizzle the Lemon Basil Dressing over the mixture and toss gently to combine.
7. 07
   Top the salad with crumbled feta cheese and chopped basil leaves.
8. 08
   Serve immediately or refrigerate for up to two hours to allow flavors to meld.