# Components:
→ 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 feta cheese, crumbled (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 black pepper, to taste
# Directions:
01 - Whisk olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper in a bowl; coat chicken breasts thoroughly and marinate for at least 15 minutes, up to 2 hours for more flavor.
02 - Rinse quinoa under cold water. Combine quinoa and water or broth in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and let cool.
03 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken breasts 6 to 7 minutes per side until cooked through and juices run clear. Remove and rest for 5 minutes before slicing thinly.
04 - Combine cooked quinoa, cherry tomatoes, diced cucumber, finely chopped red onion, and chopped parsley in a large bowl.
05 - Whisk olive oil, lemon juice, Dijon mustard, honey, dried oregano, salt, and black pepper in a small bowl. Drizzle over the salad and toss gently to combine.
06 - Top the salad with sliced chicken and sprinkle crumbled feta cheese if desired. Serve immediately or chill up to 2 hours to deepen flavors.
