Zesty Citrus-Herb Quinoa Power Bowl with Grilled Lemon Chicken

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 pound chicken breast, boneless, skinless
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 whole lemon, zested and juiced
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, thinly sliced
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped

• 1 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   Rinse quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
2. 02
   Preheat grill or grill pan over medium-high heat. In a bowl, mix olive oil, salt, pepper, garlic powder, oregano, thyme, lemon zest, and juice. Add chicken, coating well. Let marinate for 10 minutes.
3. 03
   Grill chicken for 6-7 minutes on each side or until cooked through and internal temperature reaches 165°F (74°C). Remove from grill and let rest for 5 minutes before slicing.
4. 04
   In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
5. 05
   In a large bowl, combine cooked quinoa, cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with half of the dressing and toss gently.
6. 06
   To assemble the bowls, divide the quinoa mixture among four bowls. Top each with sliced grilled chicken. Drizzle remaining dressing over the top and serve.