Mediterranean Chicken and Quinoa Power Bowl

Rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed and quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes.

While the quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside.

In a large bowl, combine the cooked quinoa, cooked chicken, diced cucumber, halved cherry tomatoes, and sliced red onion.

In a small bowl, whisk together the fresh lemon juice, chopped fresh parsley, dried oregano, salt, and black pepper to create the dressing.

Pour the dressing over the quinoa and chicken mixture. Toss gently to combine all ingredients evenly.

Stir in the crumbled feta cheese.

Serve immediately or chill for later enjoyment.