# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 tablespoon Dijon mustard
05 - 1 garlic clove, minced
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Quinoa Salad
08 - 1 cup quinoa, rinsed
09 - 2 cups water or low-sodium chicken broth
10 - 1 cup cherry tomatoes, halved
11 - 1 cup cucumber, diced
12 - 1/4 cup red onion, finely chopped
13 - 1/4 cup fresh parsley, chopped
14 - 1/4 cup crumbled feta cheese (optional)
→ Dressing
15 - 2 tablespoons olive oil
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon Dijon mustard
18 - 1 teaspoon honey
19 - 1/2 teaspoon dried oregano
20 - Salt and pepper, to taste
# Directions:
01 - Combine olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a bowl. Add chicken breasts and turn to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours for enhanced flavor.
02 - Rinse quinoa thoroughly under cold water. In a saucepan, bring quinoa and water or broth to a boil. Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and allow to cool.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts 6 to 7 minutes per side until internal temperature reaches 165°F and juices run clear. Remove from heat, rest 5 minutes, then slice thinly.
04 - In a large bowl, combine cooked quinoa, cherry tomatoes, diced cucumber, chopped red onion, and fresh parsley.
05 - Whisk together olive oil, lemon juice, Dijon mustard, honey, dried oregano, salt, and pepper until emulsified.
06 - Drizzle dressing over salad base and toss gently to combine evenly.
07 - Top salad with sliced chicken and optional feta cheese. Serve immediately or chill up to 2 hours to develop flavors.
