# 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 pounds
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
→ Bowl Components
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 Make It:
01 - In a small mixing bowl, whisk together olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, honey, sea salt, and ground black pepper until fully emulsified. Set aside.
02 - In a large bowl, combine olive oil, dried oregano, smoked paprika, salt, and black pepper. 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 marinated chicken breasts on grill and cook for 5 to 6 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes before slicing.
04 - While chicken is grilling, prepare quinoa or brown rice according to package directions if not already cooked.
05 - Divide cooked quinoa or rice evenly among 4 serving bowls. Layer spinach or mixed greens, cherry tomatoes, cucumber slices, bell pepper, and red onion on top of each grain base.
06 - Top each bowl with sliced grilled chicken and drizzle generously with prepared lemon vinaigrette.
07 - Sprinkle fresh parsley and optional feta cheese over each bowl. Serve immediately.
