20-Minute Lemon-Garlic Chicken Bowls

Instructions

1. 1

   Stir together the yogurt, lemon juice, grated garlic, half the herbs, and a pinch of salt.

2. 2

   If thick, gently pound the chicken to an even thickness. Rub it with olive oil, paprika, garlic powder, salt, and pepper.

3. 3

   Heat a skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, until the thickest center reaches **74°C/165°F, measured with a food thermometer**.

4. 4

   Toss the quinoa, cucumber, tomatoes, onion, remaining herbs, and a squeeze of lemon together.

5. 5

   Rest the chicken for 3 minutes, then slice it. Divide the quinoa salad between bowls, add the chicken, and drizzle with yogurt sauce.