Method :

1. In a bowl, combine chicken pieces with 1 tablespoon olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Toss to coat and let marinate for at least 15 minutes.
2. While chicken marinates, cook quinoa: Combine rinsed quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes, then fluff with a fork.
3. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
4. Add marinated chicken to the skillet and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Let rest for a few minutes, then slice or dice.
5. Assemble the bowls: Divide cooked quinoa among four bowls.
6. Top each bowl with cooked chicken, chopped cucumber, tomatoes, Kalamata olives, and red onion.
7. Crumble feta cheese over each bowl and garnish with fresh parsley, if desired.
8. Serve immediately.

Why We Love This Recipe ?