Lemon adds a bright, zesty flavor that compliments quinoa and chicken.

Lemon Chicken Quinoa Bowls

Lightly pound chicken to an even thickness with the flat side of a meat mallet. Place chicken in a large resealable plastic bag. Combine 2 teaspoons lemon zest, 1/4 cup lemon juice, 1/3 cup olive oil, oregano and 1/4 teaspoon lemon-pepper seasoning in a small bowl. Pour marinade over chicken; seal bag. Turn bag to coat chicken with marinade. Marinate in the refrigerator for 30 to 60 minutes.

Whisk together remaining 1/3 cup olive oil, remaining 1/4 cup lemon juice, honey, and remaining 1/8 teaspoon lemon-pepper in a small bowl. Set aside.

Place quinoa in a fine-mesh sieve. Rinse under cold running water; drain well. Transfer quinoa to a small saucepan; add broth. Bring to boiling; reduce heat. Simmer, covered for 15 to 20 minutes or until broth is absorbed. Remove from heat. Let stand for 5 minutes. Add remaining 1 teaspoon lemon zest and fluff quinoa with a fork. Cover and keep warm.

Drain chicken; discard marinade. Lightly spray a large cast iron grill pan with cooking spray; heat over medium heat. Add chicken; cook for 12 to 15 minutes or until done (165 degrees), turning once. Transfer chicken to a cutting board. Loosely cover with foil and let rest for 5 minutes. Cut chicken into 1/2-inch slices.

Place broccoli in a microwave-safe bowl. Add 1 to 2 tablespoons water. Microwave, covered, on HIGH for 3 to 5 minutes or until crisp-tender. 

Divide arugula among 4 serving bowls. Arrange chicken slices, quinoa, broccoli, tomatoes, and cucumber on top. Garnish with chopped lemon and/or crumbled feta cheese, if desired. Drizzle with vinaigrette. Sprinkle with additional lemon pepper, if desired. 