Lemon Herb Chicken Quinoa Bowl

Ingredients

• 220 g chicken breast
• 170 g quinoa
• 1/2 large cucumber
• 150 g cherry tomatoes
• 1 small red onion
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 120 g Greek yogurt
• 1 tbsp lemon juice
• 1 garlic clove
• 30 g feta
• 2 tbsp chopped parsley

Method

1. Step 1

   Rinse the 170 g quinoa, simmer it until the grains open up, then cover it for 5 minutes and fluff.

2. Step 2

   Cut the 220 g chicken breast into bite-sized pieces and pat the pieces dry with paper towels.

3. Step 3

   Dice the cucumber (1/2 large), halve the cherry tomatoes (150 g), and slice the red onion thinly (1 small).

4. Step 4

   Put the chicken breast in a bowl, add 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, and toss until every piece is lightly coated.

5. Step 5

   Cook the chicken in a hot non-stick pan for 4 to 5 minutes, stirring once or twice, until the outside is golden and the center is fully cooked.

6. Step 6

   In a small bowl, stir together the ingredients for the lemon herb yogurt sauce with dill, garlic, and olive oil until smooth and balanced. Add a splash of water if you want it thinner.

7. Step 7

   Quickly cook the sturdier vegetables in the same pan for 2 to 4 minutes so they stay bright and slightly crisp, then keep the raw vegetables for topping.

8. Step 8

   Build the bowl with the quinoa, add the cooked chicken breast, arrange the vegetables around it, drizzle over the sauce, and finish with feta and parsley.