Jef Recipe

Marinate chicken

Pat the chicken dry. In a bowl, whisk 2 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Add chicken and turn to coat. Marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet over medium-high heat. Add a thin drizzle (about 1 tsp) of oil if pan is dry. Sear chicken 4–6 minutes per side (depending on thickness) until golden and an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly.

Cook quinoa

While chicken marinates, bring 2 cups broth to a boil in a small saucepan. Add 1 cup rinsed quinoa, stir once, reduce heat to low, cover and simmer 12–15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

Prepare vegetables

While quinoa cooks, halve cherry tomatoes, slice cucumber and thinly slice red onion. Measure out spinach and chop parsley.

Make the quick pickle by combining 1/2 cup apple cider vinegar, 1/4 cup water, 1 tsp sugar and 1/2 tsp kosher salt in a jar or bowl. Stir until sugar and salt dissolve, add the 1/2 cup thinly sliced red onion, press down so liquid covers the onion. Let sit at least 10 minutes (up to 1 hour). Drain before assembling or leave a little of the liquid for extra tang.

Whisk together 3 tbs olive oil, 2 tbs lemon juice, 1 tsp minced garlic, 1/2 tsp Dijon, 1/2 tsp honey, 1/2 tsp kosher salt and 1/4 tsp black pepper in a small bowl or jar. Taste and adjust seasoning. If thicker texture preferred, shake in a jar to emulsify.

Divide cooked quinoa among 4 bowls (about 1/2 cup cooked quinoa per serving as base). Top each with equal portions of baby spinach (about 1 cup per bowl, lightly folded in), sliced cucumber, cherry tomatoes and sliced chicken.

Drain the pickled red onion and distribute over bowls. Drizzle each bowl with 1–2 tbs lemon-garlic vinaigrette, sprinkle with 2 tbs chopped parsley and 2 tbsp (total) crumbled feta distributed across the bowls, and finish with 1 tsp lemon zest over each bowl. Serve warm or at room temperature.