Mediterranean Chicken Quinoa Bowls with Lemon-Herb Dressing

Oregano-lemon chicken over fluffy quinoa with crunchy cucumber, tomatoes, olives, feta and a swoosh of hummus. It holds up for days in lunch containers.

Ingredients

• 1½ lb boneless chicken breasts
• 1 cup quinoa, rinsed
• 1 English cucumber, diced
• 1 pint grape tomatoes, halved
• ½ cup Kalamata olives, halved
• 1 cup crumbled feta
• 1 cup hummus
• 2 lemons, zested and juiced
• ½ bunch parsley, chopped
• ¼ red or yellow onion, thinly sliced
• 2 garlic cloves, grated

From your pantry: 4 tbsp olive oil, 2 tsp dried oregano, 1 tsp paprika, 1 tsp salt, ½ tsp pepper.

Instructions

1. Simmer the quinoa in 2 cups salted water, covered, over low heat until the water is absorbed, about 15 minutes. Rest 5 minutes off the heat, then fluff with a fork.
2. Meanwhile, toss the chicken with 1 tbsp oil, the oregano, paprika, half the lemon zest, ½ tsp salt and the pepper.
3. Cook the chicken in a skillet over medium-high heat until browned and 165°F inside, 5 to 6 minutes per side. Rest 5 minutes, then slice.
4. Whisk the remaining 3 tbsp oil with the lemon juice, the rest of the zest, the garlic and a pinch of salt. Soak the sliced onion in a spoonful of the dressing to soften its bite.
5. Divide the quinoa among bowls and top with chicken, cucumber, tomatoes, olives, onion, feta and a scoop of hummus. Drizzle with dressing and scatter parsley over the top.

Tip: Pack the dressing separately and add it at lunchtime so the cucumber stays crisp.

Nutrition per serving

Good for

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