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1. In a bowl, combine the olive oil, the juice of 2 lemons, the minced garlic, dried oregano, kosher salt and black pepper. Add the chicken thighs, turn to coat, and marinate in the fridge for at least 30 minutes or up to 4 hours.
700 g Boneless skinless chicken thighs,
3 tbsp Extra virgin olive oil,
2.0 pieces Lemon,
3 cloves Garlic,
2 tsp Dried oregano,
1.5 tsp Kosher salt,
0.5 tsp Black pepper
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2. Rinse the quinoa well in a fine mesh sieve to remove bitterness. Combine with the water and a pinch of kosher salt in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes until the water is absorbed. Rest off the heat, covered, for 5 minutes, then fluff with a fork.
0.2 tsp Kosher salt,
1.5 cup Quinoa,
3 cup Water
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3. Whisk the Greek yogurt with the juice of the remaining lemon, 1 minced garlic clove, chopped fresh dill, the remaining olive oil and a pinch of salt and pepper until smooth. Taste and adjust the lemon and salt.
1 tbsp Extra virgin olive oil,
1.0 pieces Lemon,
1 cloves Garlic,
0.2 tsp Kosher salt,
0.5 tsp Black pepper,
1 cup Thick Greek yogurt,
2 tbsp Fresh dill
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4. Dice the cucumber and tomatoes into chunky pieces and thinly slice the red onion. Toss gently with the olives and a pinch of salt.
2 tsp Kosher salt,
1 piece Cucumber,
3 pieces Tomatoes,
0.5 piece Red onion,
0.5 cup Kalamata olives, pitted
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5. Heat a grill or grill pan to high heat, about 230C (450F). Lift the chicken from the marinade, shake off the excess, and grill for 5 to 6 minutes per side until deeply charred and the internal temperature reaches 74C (165F).
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6. Rest the chicken for 5 minutes, then slice. Divide the quinoa among bowls and top with the sliced chicken, the cucumber-tomato salad, and feta if using. Drizzle generously with the lemon-yogurt sauce and serve, or cool and store components separately for meal prep.
100 g Feta cheese (optional topping)
