# What You Need:
→ Lemon Vinaigrette
01 - 1/4 cup extra-virgin olive oil
02 - 2 tablespoons fresh lemon juice
03 - 1 teaspoon lemon zest
04 - 1 teaspoon Dijon mustard
05 - 1 garlic clove, minced
06 - 1/2 teaspoon honey
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
→ Grilled Chicken
09 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs
10 - 2 tablespoons olive oil
11 - 1 teaspoon dried oregano
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ Vegetable Bowl Base
15 - 1 cup cooked quinoa or brown rice
16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, sliced
18 - 1 cup bell pepper, sliced
19 - 1 cup baby spinach or mixed greens
20 - 1/4 cup red onion, thinly sliced
21 - 1/4 cup crumbled feta cheese, optional
22 - 2 tablespoons fresh parsley, chopped
# How-To:
01 - Whisk together olive oil, lemon juice, lemon zest, Dijon mustard, minced garlic, honey, salt, and pepper in a small bowl until emulsified. Set aside.
02 - Combine olive oil, oregano, smoked paprika, salt, and pepper in a large bowl. Add chicken breasts and toss to coat evenly. Allow to marinate for 15 minutes at room temperature.
03 - Preheat grill or grill pan to medium-high heat. Place chicken on grill and cook 5-6 minutes per side until internal temperature reaches 165°F. Remove from heat and rest for 5 minutes before slicing.
04 - While chicken is grilling, prepare quinoa or rice according to package instructions if not already prepared.
05 - Divide cooked quinoa or rice among 4 serving bowls. Layer spinach or greens, cherry tomatoes, cucumber, bell pepper, and red onion on top of each grain base.
06 - Place sliced grilled chicken on each bowl and drizzle generously with prepared lemon vinaigrette.
07 - Sprinkle feta cheese and fresh parsley over each bowl. Serve immediately.
