Lemon Herb Quinoa Salad with Grilled Chicken

Rinse 1/3 cup quinoa under cold water using a fine mesh strainer. Drain well.

In a small saucepan, bring 2/3 cup chicken broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until all liquid is absorbed and quinoa is tender.

While quinoa is cooking, season the 4 oz chicken breast with 1/8 tsp salt, 1/8 tsp black pepper, and 1/4 tsp garlic powder.

Heat a grill pan or skillet over medium-high heat. Add 1 tsp olive oil and cook the chicken breast for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C).

Remove chicken from heat and let rest for 5 minutes before slicing into strips.

Dice 1/2 cucumber and 1/4 red bell pepper into small cubes. Dice 1/4 avocado.

Chop 2 tbsp fresh parsley and 1 tbsp fresh mint.

In a small bowl, whisk together 1 tbsp lemon juice, 1 tsp olive oil, 1/2 tsp lemon zest, 1/4 tsp dried oregano, and 1/8 tsp salt.

In a dry skillet over medium heat, toast 1 tbsp pine nuts until golden brown, about 2-3 minutes, tossing frequently to prevent burning.

Fluff the cooked quinoa with a fork and transfer to a bowl. Let cool for 5 minutes.

Add the diced cucumber, red bell pepper, avocado, chopped herbs, and sliced chicken to the quinoa.

Pour the lemon dressing over the salad and gently toss to combine.

Crumble 1 oz feta cheese over the top and sprinkle with the toasted pine nuts.

Serve immediately or refrigerate for up to 24 hours for flavors to meld.