Ingredients:

  • 680g boneless, skinless chicken breast
  • 15ml extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 whole lemon, zested and juiced
  • 5g dried oregano
  • 2g salt
  • 1g cracked black pepper
  • 300g cooked quinoa
  • 200g cucumber, diced
  • 200g cherry tomatoes, halved
  • 50g red onion, thinly sliced
  • 60g low-fat Greek yogurt

Instructions:

  1. Slice chicken breasts in half lengthwise (butterfly) and pound to an even 1/2-inch thickness using a meat mallet.
  2. In a large mixing bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, and dried oregano.
  3. Toss the chicken in the marinade and let it sit for 15 minutes.
  4. Heat a cast iron skillet or grill over medium-high heat. Sear the chicken for 5-6 minutes per side until the internal temperature reaches 165°F (74°C).
  5. Remove chicken from heat and let rest for 5 minutes to retain juices before slicing.
  6. Assemble the bowls by dividing the cooked quinoa, cucumbers, tomatoes, and red onion into four containers. Top with sliced chicken and a dollop of low-fat Greek yogurt.