Prepare the chicken: Place the chicken breasts between two sheets of cling film and gently flatten them with a rolling pin until they’re an even thickness, about 2cm. This ensures they cook evenly. Season both sides with salt, pepper, dried oregano, and cumin. Rub the spices into the meat — you should smell the warm, earthy aroma of the cumin and oregano.

Brown the chicken: Heat one tablespoon of olive oil in a large frying pan over medium-high heat. When the oil shimmers and you see tiny ripples forming, carefully lay the chicken breasts in the pan. You’ll hear a satisfying sizzle. Cook for 4-5 minutes on each side, until the underside is a deep golden brown and the chicken releases easily from the pan. If it sticks, give it another minute — it’s not ready to flip yet.

Cook the quinoa in the same pan: Remove the chicken to a plate and cover loosely with foil. Lower the heat to medium. Add the remaining tablespoon of olive oil and the minced garlic. Stir for about 30 seconds until the garlic becomes fragrant — you’ll smell that sweet, nutty note. Add the rinsed quinoa and stir for another minute, letting the grains toast slightly and turn a pale golden colour.

Add the liquid: Pour in the chicken stock and add the lemon zest. Stir everything together, scraping up any browned bits from the bottom of the pan — that’s where all the flavour lives. Bring the liquid to a gentle simmer. You’ll see small bubbles breaking the surface. Reduce the heat to low, cover the pan, and let it cook for 15 minutes.

Rest and slice the chicken: While the quinoa cooks, slice the rested chicken breasts against the grain into bite-sized strips. The meat should feel firm but still have a little give. As you slice, you should see the juices run clear and the inside look white and opaque, not pink.

Finish the bowl: After 15 minutes, remove the lid from the quinoa. The liquid should be fully absorbed, and the quinoa will look fluffy with tiny white rings visible around each grain. Fluff it gently with a fork. Stir in the lemon juice, then fold in the cucumber, cherry tomatoes, olives, and most of the feta. Add the sliced chicken on top and scatter the remaining feta and chopped parsley over everything.