Chicken Bowl

For the Quinoa

Bring a pot of 1 1/4 cups of lightly salted water to a boil then add 1 cup of quinoa

Cover the pot with a lid and simmer for approximately 10 - 15 minutes, until all liquid is absorbed and the quinoa is tender

Once it is cooked, add freshly squeezed lemon juice from 1/2 a lemon and season with salt & pepper

Set aside and mix in some feta cheese before serving

For the Chicken

Heat 1 tbsp of olive oil in a pan on medium

Pat the chicken dry with paper towel then season with your Greek seasoning

Once the oil is heated, add the chicken breast and cover the pan with a lid

Cook the chicken according to size. For a thin chicken breast, 2-4 minutes per side and for a larger breast 5-8 minutes per side until fully cooked through.

Let rest for 1-2 minutes before slicing

For the Salad

Dice the avocado and slice the red onion

Add the avocado, onions, and feta cheese to the arugula

Dress with balsamic vinegar dressing and season with salt & pepper to taste