Grilled Lemon Chicken Bowl

• 300 g chicken breast
• 120 g quinoa
• 1 cucumber
• 150 g cherry tomatoes
• 1 lemon
• 100 g Greek yogurt
• 1 clove garlic
• 1 tbsp olive oil
• 1 tsp dried oregano
• 15 g fresh parsley
• sea salt, to taste
• black pepper, to taste

Method

0 of 6 steps done

1. 11. Rinse the quinoa and simmer it in 240 ml of salted water, covered, for 15 minutes, until the water is absorbed.
   Start 15 min timer
2. 22. Meanwhile, season the chicken with the lemon zest, oregano, half the olive oil, salt and pepper.
3. 33. Grill or pan-sear the chicken for 5–6 minutes per side until cooked through, then let it rest for 5 minutes.
   Start 6 min timer
4. 44. Stir the grated garlic, a squeeze of lemon and a pinch of salt into the yogurt.
5. 55. Dice the cucumber, halve the tomatoes, and fluff the quinoa with the chopped parsley and the rest of the oil.
6. 66. Slice the chicken, pile everything into bowls, and drizzle with the garlic yogurt.