Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into 1-inch strips
  • 3 tbsp plain Greek yogurt
  • 2 tbsp olive oil
  • 1 lemon, juiced and zested
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups cooked quinoa
  • 4 cups baby spinach
  • Cherry tomatoes, halved
  • Cucumber, diced
  • Red onion, thinly sliced

Instructions:

  1. Whisk yogurt, olive oil, lemon juice, zest, garlic, and herbs in a bowl. Note: Whisk until the oil is fully incorporated.
  2. Toss chicken strips into the mixture. Coat every single piece thoroughly and let it sit for 5 minutes.
  3. Heat the cast iron skillet over medium high heat. Wait until a drop of water evaporates instantly (this is your sizzle check).
  4. Place chicken in the pan. Do not crowd the pan or the meat will steam instead of sear.
  5. Sear 3-4 minutes per side until the edges are mahogany colored and the center is 74°C (165°F).
  6. Remove chicken from heat immediately. Note: Let it rest for 2 mins to lock in juices.
  7. Divide cooked quinoa and fresh baby spinach among four bowls.
  8. Layer the halved tomatoes, diced cucumbers, and sliced red onion on top.
  9. Place the seared chicken strips atop the vegetables.
  10. Drizzle the zesty yogurt dressing over the bowl until the colors pop.