Speedy Lemon Herb Chicken & Quinoa Bowls: Your Weeknight Oasis

👩‍🍳 Instructions

1. 1

   In a medium bowl, combine cubed chicken with 2 tablespoons olive oil, minced garlic, dried oregano, dried thyme, lemon zest, lemon juice, fresh dill, salt, and pepper. Toss to coat evenly. Let marinate for at least 10 minutes.
2. 2

   While chicken marinates, combine rinsed quinoa and broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
3. 3

   Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add marinated chicken in a single layer (cook in batches if necessary). Cook for 5-7 minutes, turning occasionally, until cooked through and golden brown.
4. 4

   To make the optional dressing, whisk together Greek yogurt, 1 tablespoon fresh lemon juice, 1 tablespoon extra virgin olive oil, minced garlic, 1 tablespoon chopped fresh dill, salt, and pepper in a small bowl until smooth.
5. 5

   Divide quinoa among serving bowls. Top with cooked chicken, diced red bell pepper, red onion, halved cherry tomatoes, and diced cucumber. Add fresh spinach or mixed greens if desired. Drizzle with the creamy yogurt dressing and serve immediately.