About this recipe
Oregano and garlic on the chicken, then a spoon of cold yogurt over the top. Same Mediterranean idea as a quinoa bowl, just cooler at the finish.
Keep the yogurt in the fridge until you plate so it stays thick on the warm chicken.
For meal prep, pack the yogurt separately and add it when you eat.
SEASON AND SEAR
Step 1
Pat chicken dry. Rub with 1 tablespoon olive oil, oregano, half the garlic, salt, and pepper.
Step 2
Heat a large skillet over medium-high. Cook chicken until browned and 165°F inside, about 5 to 6 minutes per side. Rest 5 minutes, then slice.
YOGURT DRIZZLE
Step 3
Stir yogurt with remaining garlic, half the lemon juice, and a pinch of salt until smooth.
ASSEMBLE
Step 4
Warm quinoa if needed and divide among four bowls with cucumber and tomato.
Step 5
Top with sliced chicken. Whisk remaining oil with the rest of the lemon juice and spoon over the bowls.
Step 6
Finish with the yogurt drizzle. Serve immediately.
Tips
Pound thicker breasts to even thickness so they cook through before the outside dries out.
Pack yogurt in a small container if meal-prepping so the vegetables stay crisp.
Swaps
Greek yogurtTzatziki
Adds cucumber flavor; store-bought jars can taste richer from added oil.
Equipment
large skillet · small bowl
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