Lemon Herb Chicken Grain Bowl

In a medium saucepan, bring 2 cups water (or broth) and 1 cup quinoa to a boil. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

In a small bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp each of salt and pepper to create the dressing/marinade.

Cut 1 lb chicken breast into bite-sized pieces. Toss the chicken with half of the prepared dressing and let marinate for 10 minutes.

Heat a large skillet over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through (internal temperature reaches 165°F).

Halve 1 cup cherry tomatoes and dice 1 English cucumber.

Divide the cooked quinoa evenly among 4 bowls. Top each with the cooked chicken, tomatoes, cucumber, 1/2 cup Kalamata olives (divided), and 1/4 cup crumbled feta cheese (divided).

Drizzle the remaining dressing over the assembled bowls before serving.