Lemony Greek Chicken Bowls

Ingredients

• 1.5 lbs chicken thighs, boneless, skinless
• 1/4 cup lemon juice, freshly squeezed
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp oregano, dried
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup quinoa, uncooked
• 1 medium cucumber, diced
• 1 pint tomatoes, cherry or grape, halved
• 1/2 medium red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olives, kalamata, pitted and halved

Instructions

1. 1

   In a large resealable bag, combine the lemon juice, olive oil, garlic, oregano, salt, and pepper. Add the chicken thighs and turn to coat. Refrigerate for 30 minutes to 1 hour.

2. 2

   Meanwhile, cook the quinoa according to package instructions.