About this recipe
Quinoa holds up in the fridge, so this works for make-ahead lunches as well as dinner tonight. Lemon, oil, and herbs season it without a heavy dressing.
Dice the cucumber and tomato while the quinoa cooks so everything finishes together. Crumble the feta cold so it does not melt into the grain.
Cut the quinoa if you want fewer carbs. Keep the chicken and vegetables the same.
COOK THE QUINOA
Step 1
If starting from dry quinoa, rinse well, then bring 1 1/3 cups quinoa and 2 2/3 cups water to a boil. Reduce to a gentle simmer, cover, and cook until tender and the liquid is absorbed, about 15 minutes. Fluff and cool slightly. Use 4 cups cooked quinoa either way.
SEAR THE CHICKEN
Step 2
Pat chicken dry. Season both sides with salt and pepper.
Step 3
Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook chicken until golden and 165°F in the thickest part, about 5 to 6 minutes per side. Rest 5 minutes, then slice.
BUILD THE BOWLS
Step 4
Whisk remaining olive oil with lemon zest, lemon juice, herbs, and a pinch of salt.
Step 5
Divide quinoa among four bowls. Top with sliced chicken, cucumber, and tomato.
Step 6
Scatter feta over each bowl and spoon the lemon-herb dressing on top. Serve warm or chilled.
Tips
Cook quinoa up to 3 days ahead and store cold; assemble bowls when you are ready to eat.
Slice chicken against the grain so every bite stays tender after reheating.
Swaps
FetaCrumbled goat cheese
Similar fat; expect a tangier finish.
QuinoaCooked farro or brown rice
Farro adds gluten; expect a chewier bite.
Equipment
large skillet · saucepan · mixing bowl
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