Direction

Instructions:
1. Start by preparing the quinoa according to package instructions. Once cooked, set aside to cool.

2. While the quinoa is cooking, preheat a griddle pan over medium-high heat.

3. In a small bowl, mix together 1 tablespoon of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Rub this mixture onto both sides of the chicken breasts.

4. Place the chicken breasts onto the hot griddle pan and cook for about 6-7 minutes on each side, or until fully cooked and no longer pink in the middle. Remove from heat and let the chicken rest for a few minutes before slicing.

5. While the chicken is resting, prepare the Greek salad. Slice the red and yellow bell peppers, cucumber, and red onion into bite-sized pieces. Cut the cherry tomatoes in half. Place all the vegetables into a large mixing bowl.

6. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Pour this dressing over the vegetables and toss to coat.

7. Add in the cooled quinoa to the vegetable mixture and toss to combine.

8. Place the sliced chicken on top of the quinoa Greek salad.

9. Sprinkle crumbled feta cheese and kalamata olives on top of the salad.

10. Serve immediately and enjoy your delicious and healthy griddled chicken with quinoa Greek salad!