Ingredients:

  • 2 medium chicken breast halves (450g / 1 lb), pounded to 1/2-inch thickness
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 cup cooked quinoa (185g)
  • 2 large handfuls baby spinach or arugula
  • 1/2 cup English cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled (40g)
  • 2 tbsp hummus or tzatziki

Instructions:

  1. Place chicken breasts between plastic wrap and use a meat mallet to pound to an even 1/2-inch thickness for uniform cooking.
  2. Whisk olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper in a bowl. Coat chicken thoroughly and marinate at room temperature for 10 minutes.
  3. Heat a heavy-bottomed grill pan or cast-iron skillet over medium-high heat. Sear chicken for 4–5 minutes per side until the internal temperature reaches 165°F (74°C).
  4. Let the chicken rest for 5 minutes to retain juices, then slice against the grain into thin strips.
  5. Divide spinach, cooked quinoa, cucumber, and tomatoes between two bowls. Top with sliced chicken, crumbled feta, and a dollop of hummus.