Greek Style Grilled Chicken and Quinoa with Spinach, Olives, Artichokes and Feta

I have been reminiscing about our lovely Greek honeymoon....the closest we will get to there for a while is food! Lots of lemon, fresh garlic and oregano makes this chicken Greeker than Santorini! The quinoa is the perfect complement with its nutty flavor and the acidity of the artichokes and olives.

Chicken
2 Tbsp. Olive Oil
1 tsp. Ground Oregano
Juice of 1 Lemon
1 tsp. Lemon Zest
4 Garlic Cloves, chopped
Sea Salt
Pepper
2.5 lbs. Chicken Breasts

Quinoa
1 Cup Quinoa
2 Cups Water
1 Tsp. Oregano
1/2 Tsp. Basil
1/2 Tsp. Marjoram
1/2 Tsp. Garlic Powder

1 C. Baby Spinach Leaves
1/2 C. Feta
1/4 C. Artichoke Hearts, chopped
1/4 C. Olives, chopped (I like to grab a mix from the grocery store olive bar)
Crushed Red Pepper
Sea Salt
Pepper


Salt and pepper the chicken and set aside. Mix the oil, oregano, lemon juice, zest and garlic cloves. Mix thoroughly and pour over the chicken. Set aside for 20 minutes.

Mix the quinoa, water, oregano, basil, marjoram, and garlic powder. Bring to a boil and then cover and cook on low for 15 minutes.

Throw the chicken on the grill and cook for about 5 minutes on each side, until cooked thoroughly. Squeeze a little lemon, and sprinkle with a little sea salt.

Take the quinoa off the heat and add spinach. Mix until the spinach is wilted and then add the feta, artichokes and olives. Season with salt, pepper and a little crushed red pepper.

I served on a bed of lettuce with a drizzle of balsamic.
A little taste of Greece....
-e