Mediterranean Chicken Quinoa Bowls

Ingredients

• •1 cup dry quinoa, rinsed
• •2 cups water
• •1 pound boneless skinless chicken breasts, cut into thin cutlets
• •1 tablespoon olive oil
• •2 tablespoons lemon juice, divided
• •1 teaspoon dried oregano
• •3/4 teaspoon salt, divided
• •1/4 teaspoon pepper
• •1 cucumber, diced
• •1 cup cherry tomatoes, halved
• •1/4 red onion, sliced
• •1/3 cup pitted olives
• •1/3 cup crumbled feta
• •1/2 cup plain Greek yogurt
• •1 garlic clove, grated
• •2 tablespoons chopped parsley

Instructions

1. 1Bring quinoa and water to a boil. Cover and cook on low 15 minutes, then stand off heat 5 minutes and fluff.
2. 2Rub chicken with oil, 1 tablespoon lemon juice, oregano, 1/2 teaspoon salt, and pepper. Cook in a skillet over medium heat 4 to 6 minutes per side until thickest part reaches 165°F. Rest 5 minutes and slice.
3. 3Mix yogurt with garlic, remaining lemon juice, remaining salt, and half the parsley.
4. 4Divide quinoa between bowls. Top with chicken, cucumber, tomatoes, onion, olives, and feta. Spoon over yogurt sauce and remaining parsley.