Greek Chicken Grain Bowls

Serves 4

Prep time: 10 minutes to 15 minutes ; cooking time: 20 minutes

• For the sauce:
• 4 ounces feta cheese, drained
• 2 1/2 tablespoons water
• 1 tablespoon extra-virgin olive oil

• For the bowls:
• 1/2 medium red onion, thinly sliced (about 1/2 cup)
• 1/4 cup plus 1 tablespoon freshly squeezed lemon juice (from 2 medium lemons), divided
• 1 clove garlic, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon dried marjoram
• 1 1/2 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken thighs (about 1 1/2 pounds total)
• 1 1/4 cups quinoa, rinsed well
• 2 cups water
• 2 Persian cucumbers or 1/2 English cucumber, sliced into 1/2-inch-thick rounds
• 1 cup grape or cherry tomatoes, halved or quartered if large
• 1/2 cup pitted Kalamata olives

SAUCE

   Disintegrate the feta into a nourishment processor fitted with the sharp edge connection and heartbeat a few times to break it into little pieces. With the machine running persistently, progressively pour in the water and oil and process for 30 seconds. Stop the processor and rub down the sides of the bowl. Process again until the point that smooth, around 30 seconds; put aside.

Metoh

Orchestrate a rack amidst the broiler and warmth to 425°F. Line a rimmed preparing sheet with aluminum thwart; put aside. 

Place the onion and 1 tablespoon of the lemon squeeze in a little bowl and hurl to consolidate; put aside. 

Place the garlic, oregano, marjoram, pepper, 1 teaspoon of the salt, and the rest of the 1/some lemon squeeze in an extensive bowl and mix to join. Add the chicken and hurl to coat. Place the chicken on the readied preparing sheet. Broil until the point that the chicken is cooked through and registers 165°F on a moment read thermometer, 18 to 20 minutes. In the mean time, cook the quinoa. 

Place the quinoa, water, and remaining 1/2 teaspoon salt in a medium pan and heat to the point of boiling finished medium-high warmth. Lessen the warmth to low, cover, and stew until the quinoa is delicate and the water is retained, around 15 minutes. Expel the skillet from the warmth. Lighten the quinoa, cover once more, and let remain for 5 minutes. 

To gather, partition the quinoa between 4 bowls. Top each bowl with a chicken thigh. Partition the red onion, cucumbers, tomatoes, and olives between the dishes. Shower with the sauce and serve.