Ingredients:

  • 4 Boneless, Skinless Chicken Breast (approx. 5-6 oz/140-170g each), trimmed
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Lemon Zest (from 1 large lemon)
  • 1 Tbsp Lemon Juice
  • 1 tsp Dried Oregano
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Sea Salt (divided)
  • 1/4 tsp Black Pepper
  • 1 cup Quinoa (White or Tri-colour), rinsed thoroughly
  • 2 cups Vegetable or Chicken Stock (low sodium preferred)
  • 1 cup Cherry Tomatoes, halved
  • 1/2 medium Cucumber, diced
  • 1/4 cup Red Onion, finely diced
  • 4 cups Mixed Leafy Greens (Spinach/Rocket), washed
  • 1 medium Avocado, ripe and pitted
  • 1/4 cup Plain Greek Yogurt (2% or 5% fat)
  • 1/4 cup Water (plus more, for consistency)
  • 1/4 cup Fresh Parsley, packed
  • 1 Tbsp Fresh Dill (Optional)
  • 1 Tbsp Extra Virgin Olive Oil (for dressing)
  • 1 tsp White Wine Vinegar
  • Salt and Pepper (To taste)

Instructions:

  1. Rinse the Quinoa: Place the quinoa in a fine-mesh sieve and rinse under cold water for 60 seconds to remove the bitter saponin coating.
  2. Cook the Quinoa: Combine the rinsed quinoa and stock in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and set aside to cool slightly.
  3. Marinate the Chicken: Pat the chicken breasts dry. In a bowl, whisk together the 2 Tbsp olive oil, lemon zest, lemon juice, oregano, garlic powder, and half of the salt and pepper. Add the chicken and toss to coat. Marinate for a minimum of 5 minutes.
  4. Cook the Chicken: Heat your skillet or grill pan over medium-high heat. Cook the chicken for 5–7 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken, let it rest on a cutting board for 5 minutes, then slice thinly across the grain.
  5. Create the Dressing: Combine all dressing ingredients (avocado, yogurt, water, parsley, dill, 1 Tbsp olive oil, vinegar, salt, and pepper) in a blender or food processor. Blend until completely smooth and creamy. Adjust consistency by adding water, one teaspoon at a time, if needed.
  6. Assembly: Divide the mixed leafy greens evenly among the four serving bowls. Top the greens with an equal portion of the prepared quinoa.
  7. Finish and Serve: Scatter the halved cherry tomatoes, diced cucumber, and red onion over the quinoa. Arrange the sliced, rested chicken breast on top of the vegetables. Drizzle generously with the Creamy Green Goodness Dressing.