Chef critique

Greek Lemon Chicken & Kale Quinoa Bowls

This is a well-structured, flavorful, and practical recipe with spot-on seasoning, timing, and temperature guidance.

Score: 9/10

Suggested fixes

Trim the trailing blank lines at the end of Step 2 so the step ends cleanly after the final bullet item.

low / cookability: Water is used in steps 3 (1 cup) and 5 (2 tablespoons), which is fine as an unlisted kitchen staple, though step 2 has trailing newlines after the bullet list that could be trimmed for cleaner formatting.
low / cost: The sum of the priced store items is $13.75, though the estimated cost for the actual portioned quantities used (around $7) is reasonable if pantry and bulk items are prorated.

Clear, logical progression that begins with all vegetable prep and chicken seasoning before active cooking.
Salt amounts are accurately calibrated for each component (chicken, quinoa, and kale/onion) and specified by volume and salt type.
Chicken thighs are cooked to an ideal target of 175°F with a brief rest for tender texture.
Ingredient amounts in the steps match the ingredient list exactly, and the bulleted marinade list is properly formatted.
Cooking the onions and kale in the chicken skillet captures the fond and builds flavor efficiently.