Greek Chicken Quinoa Bowls

Read it through once before you start the pan.

1. 1Step 1. Put the quinoa, water and a third of the salt in a saucepan over high heat and bring to a boil.
2. 2Step 2. Cover, turn the heat to low and simmer for 15 minutes, until the water is absorbed.
3. 3Step 3. Take the pan off the heat and leave it covered for 5 minutes.
4. 4Step 4. Fluff the quinoa with a fork and spread it on a tray to cool.
5. 5Step 5. Toss the chicken thighs with 2 tbsp of the olive oil, the lemon zest, garlic, oregano, a third of the salt and half the black pepper.
6. 6Step 6. Heat a large skillet over medium-high heat and cook the chicken thighs for 10 minutes, turning once, until browned and no longer pink in the center.
7. 7Step 7. Move the chicken thighs to a cutting board and rest them for 5 minutes.
8. 8Step 8. Slice the chicken thighs into strips.
9. 9Step 9. Whisk the remaining olive oil with the lemon juice, dill, the remaining salt and the remaining black pepper, and divide it among 4 small lidded jars.
10. 10Step 10. Divide the quinoa and the chicken thighs among 4 containers.
11. 11Step 11. Leave the containers uncovered for 15 minutes, until they stop steaming.
12. 12Step 12. Top each with the cucumber, grape tomatoes, red onion, kalamata olives and feta cheese, lid the containers and refrigerate them with the jars of dressing.