Lemon-Herb Roasted Chicken Quinoa Greek Salad

1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

2

In a medium saucepan, combine the rinsed quinoa and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the liquid is absorbed. Fluff with a fork and let cool.

3

Toss the diced chicken with 1 tablespoon of olive oil, 1 teaspoon of dried oregano, salt, and pepper. Spread evenly on the prepared baking sheet.

4

Roast the chicken for 20-25 minutes until cooked through and slightly golden edges appear. Remove from oven and let cool slightly.

5

While the chicken and quinoa cool, whisk together the remaining olive oil, lemon juice, remaining 1 teaspoon of oregano, salt, and pepper in a small bowl to make the dressing.

6

In a large salad bowl, combine the cooled quinoa, roasted chicken, cucumber, cherry tomatoes, red onion, and olives.

7

Pour the dressing over the salad and toss gently to combine all ingredients.

8

Top with crumbled feta cheese just before serving.