Ingredients:

  • 10 oz chicken breast, sliced into 1/2-inch cutlets
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup cooked quinoa
  • 2 cups baby spinach
  • 1/2 cup cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 2 oz feta cheese, crumbled
  • 2 tbsp plain Greek yogurt
  • 1 tbsp fresh parsley, chopped
  • 1 tsp toasted pine nuts

Instructions:

  1. Pat your 10 oz chicken breast completely dry with paper towels.
  2. Toss the chicken with 1/2 tbsp olive oil, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp pepper in a small bowl.
  3. Place your pan over medium high heat for 3 full minutes. Add the remaining 1/2 tbsp olive oil until it shimmers and wisps of smoke appear.
  4. Lay the cutlets in the pan. Cook for 4 minutes until the edges are opaque and the bottom is golden brown.
  5. Turn the chicken over. Cook for another 3-4 minutes until the internal temperature hits 165°F.
  6. Move the chicken to a cutting board. Squeeze 1/2 tbsp lemon juice over it and let it rest for 5 minutes.
  7. In a small, dry pan, toss 1 tsp pine nuts over medium heat until they smell buttery and turn pale gold.
  8. Place 2 cups baby spinach and 1 cup cooked quinoa in a large bowl.
  9. Whisk the remaining 1/2 tbsp lemon juice into 2 tbsp Greek yogurt with a pinch of salt.
  10. Top the grains with diced cucumber, red onion, 2 oz feta, and the sliced chicken. Drizzle with the yogurt sauce and top with parsley and pine nuts.