Greek Chicken Quinoa Bowls
Lemon-oregano chicken over quinoa with cucumber, tomatoes, feta, and a garlicky yogurt sauce. Packs well for lunch, too.
Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 2 tsp kosher salt
- 1½ lb boneless skinless chicken breasts pounded to an even thickness
- 2 lemons
- ¼ cup olive oil
- 2 tsp dried oregano
- 3 cloves garlic grated
- ½ tsp black pepper
- ¾ cup plain Greek yogurt
- 1 English cucumber diced
- 1 pint cherry tomatoes halved
- ½ red onion thinly sliced
- ½ cup crumbled feta
- ¼ cup chopped parsley
Steps
Bring 1 cup quinoa, 2 cups water, and ½ tsp kosher salt to a boil. Cover, turn the heat to low, and cook until the water is absorbed. Fluff and keep covered.
Whisk the juice of 1 lemon with 2 tbsp olive oil, 2 tsp dried oregano, 2 cloves garlic, 1 tsp kosher salt, and ½ tsp black pepper. Coat 1½ lb boneless skinless chicken breasts in it.
Heat a large skillet over medium-high heat. Cook the chicken, turning once, until it reaches 165°F inside. Rest, then slice.
Stir ¾ cup plain Greek yogurt with the rest of the garlic (1 clove garlic), the juice of ½ lemon, and a pinch of the remaining salt.
Toss 1 English cucumber, 1 pint cherry tomatoes, and ½ red onion with the rest of the oil (2 tbsp olive oil), the juice of the last ½ lemon, and the rest of the salt (½ tsp kosher salt).
Divide the quinoa among bowls and top with chicken, the salad, the yogurt sauce, ½ cup crumbled feta, and ¼ cup chopped parsley.
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