In a bowl, mix olive oil, garlic powder, paprika, salt, and black pepper to create a marinade. Add the chicken breasts and coat evenly. Let marinate for at least 30 minutes.

Cook the Quinoa

While the chicken is marinating, cook the quinoa according to package instructions. Usually, this involves rinsing the quinoa, then cooking it in a pot with 2 cups of water for about 15 minutes until fluffy.

Chop the Vegetables

Dice the cherry tomatoes, cucumber, and red onion. Set aside. Wash and dry the spinach leaves.

Prepare the Toppings

Cube the avocado and chop the fresh parsley. Set aside.

Cooking

Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Add the marinated chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for 5 minutes.

Slice the Chicken

Once rested, slice the chicken into strips.

Assembly

Build the Bowl

In a bowl, start with a base of cooked quinoa. Layer with spinach, followed by cherry tomatoes, cucumber, red onion, sliced chicken, and avocado.

Add Toppings

Sprinkle feta cheese on top, drizzle with lemon juice, and garnish with fresh parsley.