Heat 2 tablespoons olive oil in a large skillet over medium-high heat and season your cubed chicken breast with salt and pepper. Cook for 12-15 minutes, stirring occasionally, until the chicken reaches 165°F internally and develops golden edges.

While the chicken cooks, prepare your fresh vegetables by halving the cherry tomatoes, dicing the cucumber and red bell pepper, and measuring out the corn kernels. Having everything prepped makes assembly quick and efficient when you're building this summer grain bowl family dinner recipe.

In a small bowl, whisk together the remaining 1 tablespoon olive oil, balsamic vinegar, lemon juice, and Dijon mustard to create your vinaigrette. Season with salt and pepper to taste, then set aside.

Once the chicken finishes cooking, let it cool for 2-3 minutes on a clean cutting board before adding it to your assembly station. Drain and rinse your chickpeas thoroughly under cold water.

Divide the cooked quinoa among four bowls, then arrange the mixed greens, tomatoes, cucumber, bell pepper, corn, and chickpeas on top of each. Place a portion of warm chicken on each easy grain bowl and drizzle generously with your homemade vinaigrette.

Top each healthy summer dinner with crumbled feta cheese and fresh chopped basil, then serve immediately while the chicken is still warm. You can also chill everything and serve cold on hot summer nights.