Ingredients:

  • 1.5 lb (680g) boneless skinless chicken breasts, cubed
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (15ml) lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (2g) dried oregano
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 cup (170g) uncooked quinoa, rinsed
  • 2 cups (480ml) low-sodium chicken broth
  • ½ tsp (3g) salt
  • ½ cup (120g) plain Greek yogurt
  • 1 tbsp (15ml) lemon juice
  • 1 tbsp (15ml) fresh dill, finely chopped
  • 1 clove (3g) garlic, grated
  • 1 tbsp (15ml) water
  • 1 cup (140g) English cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ cup (40g) red onion, thinly sliced
  • ⅓ cup (50g) Kalamata olives, pitted and halved
  • ½ cup (75g) feta cheese, crumbled

Instructions:

  1. Combine the rinsed quinoa, chicken broth, and salt in the saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 minutes. Once the liquid is absorbed, remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
  2. Toss the cubed chicken with olive oil, lemon, garlic, oregano, salt, and pepper. Heat the skillet over medium-high heat, add chicken in a single layer and sear without moving for 3–4 minutes. Stir and cook for another 3–5 minutes until the internal temperature reaches 165°F (74°C).
  3. In a small bowl, whisk together the Greek yogurt, lemon juice, dill, and grated garlic. Stir in water one teaspoon at a time until the sauce reaches a velvety, pourable consistency.
  4. Divide the fluffy quinoa among four bowls. Arrange the seared chicken, diced cucumber, halved tomatoes, red onion, and olives in distinct sections on top. Sprinkle with crumbled feta and drizzle the Greek yogurt sauce over the center.