Marinate the Chicken: In a medium bowl, combine the chicken pieces with 120g Greek yogurt, the zest and juice of one lemon, minced garlic, olive oil, oregano, salt, and pepper. Stir well until every piece of chicken is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

Cook the Quinoa: While the chicken is marinating, rinse the quinoa under cold water. Add the rinsed quinoa and the stock to a small saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed. Fluff with a fork and set aside.

Prepare the Sauce and Vegetables: In a small bowl, whisk together all the ingredients for the Creamy Dill Yogurt Sauce: 150g Greek yogurt, chopped dill, lemon juice, grated garlic, salt, and pepper. Add a tablespoon of water at a time to reach your desired consistency. Prepare your vegetables by dicing the cucumber, halving the tomatoes, and slicing the red onion.

Cook the Chicken: Heat a large, non-stick frying pan over a medium-high heat. You don't need to add extra oil as there is some in the marinade. Add the chicken pieces in a single layer, being careful not to overcrowd the pan (work in batches if necessary).

Sear Until Golden: Cook the chicken for 5-7 minutes on each side, until it’s golden brown and cooked all the way through. The yogurt in the marinade will create a lovely crust. I find that turning the pieces only once helps to develop the best colour. According to the Food Standards Agency, chicken should be cooked until it's steaming hot with no pink meat inside.

Rest the Chicken: Once cooked, transfer the chicken to a plate and let it rest for a couple of minutes. This small step helps keep it juicy.

Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the fresh cucumber, tomatoes, and red onion. Arrange the cooked lemon dill chicken on top. Drizzle generously with the creamy dill yogurt sauce, sprinkle with crumbled feta (if using) and extra fresh dill. Serve immediately.