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1. Zest one lemon into a large bowl, then add the juice of that lemon, half of the extra virgin olive oil, half of the garlic (minced), the dried oregano, half of the salt and the black pepper. Add the chicken breast, turn to coat, and marinate for at least 20 minutes (or up to 4 hours in the fridge).
1.5 lb chicken breast,
2 tbsp extra virgin olive oil,
1.0 piece lemon,
2 clove garlic,
2 tsp dried oregano,
0.8 tsp salt,
0.5 tsp black pepper
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2. Rinse the quinoa in a fine mesh sieve under cold water for 30 seconds to remove bitterness.
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3. Combine the quinoa, water and a pinch of the remaining salt in a saucepan. Bring to a boil, cover, reduce to low and simmer 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
1.5 tsp salt,
1.5 cup quinoa,
3 cup water
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4. Meanwhile, heat a large skillet over medium-high heat. Cook the marinated chicken breast 6 to 7 minutes per side, until golden and the internal temperature reaches 74°C (165°F). Rest 5 minutes, then slice against the grain.
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5. Finely chop the fresh dill and fresh mint. Stir together the Greek yogurt, remaining garlic (grated), juice of one lemon, the remaining extra virgin olive oil, most of the dill and mint, and a pinch of salt until smooth.
2 tbsp extra virgin olive oil,
1.0 piece lemon,
2 clove garlic,
1.5 tsp salt,
1 cup Greek yogurt,
0.2 cup fresh dill,
2 tbsp fresh mint
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6. Dice the cucumber and tomatoes, thinly slice the red onion, and toss with the juice of the remaining lemon and the remaining salt. Let sit 5 minutes to season.
1.0 piece lemon,
1.5 tsp salt,
2 piece cucumber,
4 piece tomatoes,
0.5 piece red onion
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7. Divide the baby spinach among 4 bowls, top with quinoa, sliced chicken and the cucumber-tomato salad. Spoon over the herbed yogurt sauce and finish with the remaining herbs.
4 cup baby spinach,
0.2 cup fresh dill,
2 tbsp fresh mint
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8. For meal prep, store the chicken, quinoa, salad, spinach and yogurt sauce in separate containers in the fridge for up to 4 days, and assemble just before eating so the spinach and cucumber stay crisp.
