Marinate the chicken: Pat the chicken dry and toss with half the lemon zest, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 tsp dried oregano and 1 tbsp (15 g) olive oil. Let sit 10–15 minutes while you prep other ingredients — the acid and oil begin to tenderize and carry flavor into the meat.

Rinse and warm the quinoa: If the quinoa is precooked, briefly warm it in a saucepan with a splash of water and a pinch of salt. If cooking from dry, rinse 100 g dry quinoa under cold water to remove bitterness, then simmer with 220 ml water for 12–15 minutes until fluffy. Fluff with a fork to separate grains — this prevents gummy texture so each spoonful feels light.

Prepare the tzatziki: Combine the grated, squeezed cucumber with the Greek yogurt, minced garlic, the remaining lemon zest, 1 tbsp lemon juice, a pinch of salt and 1 tbsp chopped parsley. Taste and adjust acidity with up to 1 tsp red wine vinegar. The yogurt cools and balances the lemon; squeezing the cucumber prevents the tzatziki from becoming watery.

Char the tomatoes and finish the veggies: Heat a medium skillet over medium-high heat until shimmering. Add 1 tsp olive oil, then the cherry tomatoes (halved) and a pinch of salt. Sear until the skins blister and they begin to collapse, 4–6 minutes — charring concentrates sweetness and adds smoky complexity.

Cook the chicken: Heat a heavy skillet (cast iron preferred) over medium-high until hot. Add the marinated chicken and sear without moving for 3–4 minutes to develop a golden-brown crust — that Maillard crust is where concentrated flavor lives. Flip and cook another 3–4 minutes until internal temperature reaches 74°C/165°F. Finish with 5 g butter and a squeeze of lemon if desired, spooning the melted butter over the chicken for gloss and extra richness.

Rest and slice the chicken: Transfer chicken to a cutting board and let it rest 5 minutes so juices redistribute — slicing too early will cause them to run out and the meat will dry. Slice thinly against the grain for the most tender bite.

Assemble the bowl: Divide warm quinoa between two bowls, top with sliced chicken, charred tomatoes, crumbled feta and a generous dollop of tzatziki. Scatter chopped parsley, a final drizzle (5 g) of olive oil and a grind of black pepper. The hot quinoa and chicken wake up the cool tzatziki into a silky sauce, creating contrast in temperature and texture.

Serve immediately: Offer lemon wedges on the side for extra brightness. Recommend eating while warm so the textures (crispy edge on the chicken, fluffy quinoa, creamy yogurt) are at their best.