1 large chicken breast, cut into 1 inch cubes

1 cup quinoa, rinsed

2 cups chicken stock

1 cup cherry tomatoes, cut in half

1 cucumber, diced

1 small can sliced black olives (or kalamata olives)

1/2 cup reduced fat feta cheese

1-2 tablespoons garlic, minced (more or less to taste)2 teaspoons dried basil

2 teaspoons dried oregano

Juice from half lemon

Olive oil to drizzle

‍Tzatziki sauce (If you have time for homemade, this is totally worth it!)

Salt & pepper

For the quinoa, place the rinsed quinoa and chicken stock in a medium pot, and bring to a boil. Reduce the heat to low, cover and simmer until all the liquid is absorbed, approximately 15 minutes. Season with salt and pepper. While the quinoa is cooking, heat 1 tablespoon of olive oil in a pan over medium heat. Add the chicken, tossing to fully coat with the oil. Season with a little salt and pepper. Continue cooking, stirring frequently, until the chicken is fully cooked, approximately 10-12 minutes. Remove from the heat and let cool.Now is the fun part. In a large bowl, stir together the quinoa, chicken, tomatoes, cucumber, olives, feta cheese, garlic, basil and oregano. Once it is mostly combined, drizzle it all over with about 1 1/2 tablespoons of olive oil and the lemon juice. Stir once again to fully distribute everything. Serve with the tzatziki sauce on top and try to not go back for seconds!