Cooking Instructions

• Cook the quinoa. Rinse and strain the quinoa. Combine quinoa and 2 + ¼ cups water with ⅔ teaspoon salt in a medium pot. Bring to a boil, cover, and reduce heat. Simmer for 15 minutes, then let sit covered for 10 more minutes. Fluff with a fork.
• Marinate the chicken. Place diced chicken in a bowl. Drizzle with lemon juice and olive oil, then sprinkle with spices, oregano, salt, and pepper. Toss to coat.
• Cook the chicken. Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add chicken and cook for 4 minutes each side. Drizzle with honey, stir, and cook for an additional 30 seconds to a minute. Remove from heat and let rest.
• Make the salad. Mix all salad ingredients in a bowl. Add lemon juice, salt, pepper, fresh herbs, and feta, then toss to combine.
• Assemble quinoa bowls. In each bowl, add 1 cup of cooked quinoa, cooked chicken pieces, mixed salad, top with extra feta cheese and olives, and garnish with herbs, Greek yogurt, and nuts.