Lemony Greek Chicken Quinoa Bowls

Lemony chicken thighs top fluffy quinoa and a crisp late-September tomato-cucumber salad for a fresh Greek-inspired dinner in about 40 minutes.

Dice 1/2 lb Roma tomatoes and 1/2 cucumber. Juice 1 lemon and mince 1 garlic clove; keep the vegetables separate from the lemon and garlic.
Pat dry 12 oz chicken thighs. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and 1 teaspoon dried oregano, then let stand for 10 minutes while the quinoa starts cooking.
Rinse 1/2 cup dry quinoa. Add it to a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer gently for 15 minutes. Turn off the heat, leave covered for 5 minutes, then fluff.
Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook the seasoned chicken for about 5–6 minutes per side, until the thickest part reaches 175°F. Rest for 3 minutes, then slice.
Whisk the prepared lemon juice and garlic with 1 teaspoon olive oil and 1/4 teaspoon black pepper. Just before serving, toss the diced vegetables with the dressing and 1 teaspoon Diamond Crystal kosher salt.
Divide the quinoa between two bowls. Add the sliced chicken and spoon the tomato-cucumber salad alongside.

Drink pairing: A chilled Sauvignon Blanc suits the lemon and oregano; sparkling water with lemon works just as well.

Careme