Grilled Greek Chicken Quinoa Bowls

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 3 Tbsp olive oil
• 3 Tbsp fresh lemon juice
• 2 cloves garlic, minced, 2 tsp
• 1 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• 1/2 tsp honey, optional
• Salt and freshly ground black pepper
• 1 cup dry quinoa
• 1 large roma tomato, cored and diced
• 1 avocado, cored and diced, optional
• 1/3 English cucumber, diced
• 2/3 cup crumbled feta cheese, optional
• 1/3 cup sliced kalamata olives, optional
• 1 cup tzatziki, homemade or store-bought

Directions

1. Flatten the thickest spots on the chicken breasts until the pieces are more uniform, then slip them into a gallon-size resealable bag.
2. In a small bowl, whisk the olive oil with the lemon juice, garlic, oregano, thyme, basil and honey; season to taste with salt and pepper, using about 3/4 tsp salt and 1/4 tsp pepper. Pour the marinade into the bag over the chicken.
3. Close the bag, pushing out the extra air as you do, and massage the marinade around the chicken. Refrigerate for at least 30 minutes and up to 6 hours.
4. Prepare the quinoa according to its package directions, using low-sodium chicken broth or water as the cooking liquid.
5. Set your gas grill for 425 degrees F. When it is hot, grill each side of the chicken for 4 – 6 minutes, depending on size, until the center hits 165 degrees. Take the chicken off the heat, let it cool for 5 minutes, then cut it into cubes.
6. For the bowls, spoon the quinoa into 4 pasta bowls in an even base. Add the chicken, tomatoes, avocados, cucumbers, feta, olives and tzatziki on top, and serve while warm.