3 oz crumbled feta cheese (low-fat and low-sodium)
¼ cup chopped fresh chives
Juice of 1 lemon
2–4 tbsp balsamic vinegar (adjust according to desired taste)
¼ cup olive oil
Cut chicken breast into bite-sized pieces. Marinate with garlic powder, olive oil spray and oregano. Cook chicken pieces in a nonstick skillet over medium-high heat, about 10 minutes.
Meanwhile, bring broth and garlic to a boil in a saucepan.
Stir in quinoa, reduce heat to medium-low, cover, and simmer until the quinoa has absorbed the water, about 15 to 20 minutes.
Gently stir the cooked chicken bits, onion, bell pepper, olives, feta cheese, tomatoes and chives into the quinoa. Drizzle with the lemon juice, balsamic vinegar and olive oil. Stir until evenly mixed. Serve warm or refrigerate and serve cold.
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