Mediterranean Chicken and Quinoa Bowl

• boneless skinless chicken breast2 pieces
• quinoa · dry weight1 1/3 cups
• olive oil2 tbsp
• garlic · minced4 cloves
• cherry tomato2 medium tomatoes
• cucumber7 oz
• lemon · juiced1 lemon
• feta cheese3 wedges

Steps

1. 1Set the heat to medium, place a medium saucepan with quinoa and water on the burner, and bring to a simmer. At the same time, set heat to medium on a large skillet, add a little olive oil and the chicken, and cook until the chicken is cooked through and the quinoa is tender with small holes visible on the surface.
2. 2Allow the quinoa to simmer at medium-low heat, covered, for about 15 minutes until the water is absorbed and the grains are visibly tender. Do not lift the lid often so the steam builds and the quinoa becomes light and fluffy.
3. 3Place the chicken on a preheated grill pan over medium heat for 5 to 7 minutes per side, depending on thickness. The surface will be striped and the center will no longer look translucent or pink when the chicken is done.
4. 4Let the chicken rest on a cutting board for 3 minutes so the juices settle, then slice it into even pieces. The slices should look moist and the inside should be uniformly opaque.
5. 5Use a knife and cutting board to dice the cucumber and halve or quarter the cherry tomatoes. Crumble the feta by hand into small to medium pieces so it is ready to spoon over the bowl.
6. 6In a small bowl, whisk lemon juice, olive oil, minced garlic, and a pinch of salt until the mixture looks slightly cloudy and blended. The color will be a pale lemon tone without streaks of separated oil.
7. 7Divide the cooked quinoa among two bowls, top with sliced chicken, cucumber, tomato, and feta. Spoon the lemon dressing evenly over the top so the surface of the bowl looks moist and lightly coated.
8. 8Let the assembled bowl sit for 2 to 3 minutes so the flavors settle and the dressing slightly absorbs into the quinoa. The finished bowl should look cohesive, with the quinoa appearing moist but not wet.