Greek Chicken & Quinoa Bowl with Dill Yogurt

Ingredients

• 5 1/2 oz (155 g) chicken breast
• 2 tsp (10 ml) extra-virgin olive oil
• 1 tbsp (15 ml) lemon juice
• 1 garlic clove
• 1/2 tsp (1 g) dried oregano and paprika
• 1/4 cup (43 g) dry quinoa
• 1/2 cup (120 ml) water
• 1/4 (75 g) cucumber
• 1/2 cup (110 g) plain Greek yogurt, 2%
• 1 3/4 tbsp (7 g) dill and parsley
• 2 tbsp (20 g) feta, crumbled
• a pinch of fine sea salt

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 375°F (190°C). Pound the chicken to 3/4 inch (2 cm) and turn it in half the oil and half the lemon juice with the garlic, oregano and paprika. Leave it 20 minutes.
2. Rinse the quinoa, put it in a 6-inch (15 cm) dish with the just-boiled water and the salt, cover with foil and bake 25 minutes, until the water is gone. Rest it, covered, 5 minutes.
3. While it bakes, cook the chicken in a hot pan 5 minutes a side, to 165°F (74°C). Rest it 5 minutes and slice.
4. Grate half the cucumber, squeeze it dry and stir it into the yogurt with the herbs; dice the rest. Build the bowl with the feta and the last of the lemon juice and oil.