Greek Chicken Bowls

Found this recipe at myrecipes.com - I tweaked it a bit so will give you how I made it, if you want to see the original recipe just click here.

Ingredients:

• 2 lemons
• 4 (6 oz each) boneless, skinless chicken breast
• 1 1/2 teaspoons kosher salt, divided (divided means you won't use it all at once, watch the directions for when you use different amounts of the ingredient)
• 1 1/2 teaspoons ground black pepper, divided 
• 8 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon chopped fresh oregano
• 1 minced garlic clove
• 2 cups cooked quinoa (follow package directions, I cooked mine in chicken broth)
• 2 cups kale blend baby lettuce mix
• 1 1/3 cups halved grape tomatoes
• 1 cup thinly sliced baby cucumbers
• 1/2 cup kalamata olives, halved
• 3 ounced feta cheese crumbles (about 3/4 cup)

Directions:

1. Zest and juice lemons to equal 1 teaspoon zest and 4 tablespoons juice. Rub chicken with lemon zest and 1/2 teaspoon each of the salt and pepper. Grill until cooked thru, then chop into bite sized pieces.
2. Whisk together Dijon, oregano, garlic, lemon juice, olive oil, 1 teaspoon each salt and pepper in a small bowl.
3. Toss together quinoa, kale, tomatoes, cucumber, olives and feta with the dressing

makes 4 servings

PS: I posted the other day how to zest a lemon, just FYI if you're unsure click here.