In a small bowl whisk together lemon juice, 1 teaspoon olive oil, Dijon mustard, minced garlic, dried oregano, salt, black pepper and honey or maple syrup if using.

Marinate chicken

Place the chicken breast (if large, slice horizontally into two cutlets) into a shallow dish or resealable bag. Pour half of the marinade over the chicken, reserving the other half for dressing. Turn the chicken to coat, then refrigerate for 15–30 minutes (or up to 2 hours).

Cook chicken

Preheat a nonstick skillet or grill pan over medium heat. Sprinkle the chicken lightly with smoked paprika. Add a light spray or drizzle of olive oil to the pan. Cook chicken 4–6 minutes per side, until internal temperature reaches 74°C (165°F) and juices run clear. Transfer to a plate and let rest 5 minutes, then slice thinly.

Assemble Salad Bowl

In a medium bowl combine shredded romaine lettuce, cooked quinoa, halved cherry tomatoes, diced cucumber, grated carrot and sliced avocado.

Add the sliced, rested chicken on top of the assembled vegetables and quinoa.

Drizzle the reserved marinade over the bowl as dressing and toss gently to combine. If you prefer a creamier dressing, whisk the reserved marinade into the Greek yogurt before tossing (this will create a light, tangy dressing).

Finish with lemon zest and chopped fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed.