02/25/2026
Transform your kitchen into a healing sanctuary with this aromatic, anti-inflammatory stew that warms you from the inside out.
Ingredients
👉 1 lb boneless, skinless chicken breast, cut into strips
👉 2 tbsp olive oil
👉 2 cloves garlic, minced
👉 Juice of 1 lemon
👉 1 tsp dried oregano
👉 1 tsp dried basil
👉 Salt and pepper to taste
👉 1 cup quinoa, rinsed
👉 2 cups low-sodium chicken or vegetable broth
👉 2 cups cherry tomatoes, halved
👉 1 cucumber, diced
👉 1 avocado, sliced
👉 1/4 cup kalamata olives, sliced (optional)
👉 2 cups fresh spinach or arugula
👉 1/4 cup fresh parsley, chopped
👉 2 tbsp fresh mint, chopped (optional)
Instructions
👉 Cook quinoa according to package directions using broth instead of water. Fluff with a fork and set aside.
While quinoa cooks, marinate chicken in olive oil, garlic, lemon juice, oregano, basil, salt, and pepper for 10 minutes.
👉 Heat a skillet over medium-high heat and cook chicken strips for 5-7 minutes until golden and cooked through. Set aside.
👉 Prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper.
👉 Assemble bowls: Start with a base of quinoa, add fresh spinach or arugula, top with cooked chicken, cherry tomatoes, cucumber, avocado, fresh vegetables of choice, and olives.
👉 Drizzle with lemon-herb dressing and garnish with fresh parsley and mint.
👉 Serve immediately or refrigerate for meal prep (stores well for 3-4 days).
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