Follow these steps to create your delicious Grilled Chicken Quinoa Bowls:

1. Marinate the Chicken:
In a medium bowl or a large resealable plastic bag, combine the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, cumin, salt, and black pepper for the marinade. Whisk together until well combined.
Add the chicken breasts to the marinade, ensuring each piece is fully coated.
Cover the bowl or seal the bag and refrigerate for at least 30 minutes. For best results and deeper flavor penetration, marinate for 1-2 hours. Avoid marinating for longer than 4 hours, as the acidity of the lemon juice can start to break down the chicken texture too much.

2. Cook the Quinoa:
Thoroughly rinse the quinoa under cold running water using a fine-mesh sieve. This step is crucial to remove the natural coating called saponin, which can taste bitter. Rinse until the water runs clear.
In a medium saucepan, combine the rinsed quinoa, water or broth, and a pinch of salt.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 15 minutes, or until all the liquid has been absorbed and the quinoa is tender. You’ll know it’s done when the little “germ” or spiral separates slightly from the seed.
Remove the saucepan from the heat and let it stand, covered, for another 5 minutes. This allows the quinoa to steam and become fluffy.
Fluff the cooked quinoa gently with a fork. Set aside.

3. Prepare the Vegetables and Toppings:
While the chicken is marinating and the quinoa is cooking, wash and chop all your chosen vegetables and toppings. Halve the cherry tomatoes, dice the cucumber and red bell pepper, thinly slice the red onion, pit and halve the olives, and chop the fresh herbs.
If using avocado, slice or dice it just before serving to prevent browning. A little squeeze of lemon juice can also help.
If making the vinaigrette, whisk together the olive oil, lemon juice, and Dijon mustard in a small bowl or jar. Season with salt and pepper to taste.

4. Grill the Chicken:
Preheat your grill (outdoor grill or indoor grill pan) to medium-high heat (around 400-450°F or 200-230°C). Clean and lightly oil the grill grates to prevent sticking.
Remove the chicken breasts from the marinade, letting any excess drip off. Discard the remaining marinade.
Place the chicken breasts on the preheated grill.
Grill for approximately 6-8 minutes per side. The exact cooking time will depend on the thickness of the chicken breasts and the heat of your grill.
The chicken is cooked through when it reaches an internal temperature of 165°F (74°C) measured with a meat thermometer inserted into the thickest part. The juices should also run clear when pierced. Look for nice grill marks for visual appeal and added flavor.
Once cooked, transfer the grilled chicken to a clean cutting board and let it rest for 5-10 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a tender and juicy result. Do not skip resting!

5. Assemble the Bowls:
Slice or dice the rested grilled chicken into bite-sized pieces.
Divide the cooked, fluffed quinoa evenly among your serving bowls (this recipe typically makes 2-4 bowls depending on desired portion size).
Arrange the sliced or diced grilled chicken over the quinoa.
Artfully arrange your prepared toppings – cherry tomatoes, cucumber, red bell pepper, red onion, Kalamata olives – around the chicken.
Sprinkle with crumbled feta cheese (if using) and fresh chopped parsley or cilantro.
Add sliced or diced avocado, if desired.
Drizzle generously with the prepared lemon vinaigrette (or your favorite dressing) just before serving.

6. Serve and Enjoy:
Serve the Grilled Chicken Quinoa Bowls immediately while the chicken is warm and the veggies are crisp. Enjoy your healthy, flavorful, and satisfying meal!