Step by step

Method

4 steps

1. 1

   Toss 1½ lb cubed chicken breast with 2 tablespoons olive oil, 2 tablespoons lemon juice, 2 teaspoons dried oregano, 3 minced garlic cloves, and 1 teaspoon salt. Marinate 15 minutes if you have time (even 5 helps).

2. 2

   Pat the chicken dry of excess marinade. Heat a skillet over medium-high with a thin film of oil and cook the chicken in a single layer 8–10 minutes, stirring once or twice, until browned on the edges and cooked through (165°F) with no pink inside.

3. 3

   Whisk the sauce: ¾ cup Greek yogurt, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, and a pinch of salt until smooth and spoonable. Taste — it should be bright and garlicky.

4. 4

   Build bowls with 2 cups cooked rice or quinoa, the hot chicken, 1 diced cucumber, 1 cup halved cherry tomatoes, ¼ sliced red onion, and ½ cup crumbled feta. Drizzle with yogurt sauce and the remaining tablespoon of olive oil. You want juicy lemon-oregano chicken over cool crunchy veg with creamy garlic sauce — not dry pale chicken or a bland undressed bowl.