Marinate the Chicken: In a medium bowl, combine the chicken strips with 2 tbsp olive oil, the zest and juice of one lemon, minced garlic, oregano, salt, and pepper. Mix well to ensure every piece is coated. Set aside to marinate for at least 10 minutes while you prep everything else.

Cook the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, add the rinsed quinoa and the stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until all the liquid has been absorbed. Once cooked, fluff it with a fork and keep it covered off the heat.

Prep the Broccoli: While the quinoa cooks, place the broccoli florets in a separate bowl. Drizzle with 1 tbsp of olive oil and a pinch of salt and pepper. Toss to coat evenly.

Grill the Chicken: Heat a griddle pan or outdoor grill over a medium-high heat. Once hot, add the chicken strips in a single layer. To avoid a common mistake like overcrowding, you may need to do this in two batches. Grill for 4-5 minutes on each side, until cooked through and clear char marks have formed. The internal temperature should reach 74°C. Transfer the cooked chicken to a plate.

Grill the Broccoli: Add the broccoli florets to the same hot griddle pan. Grill for 6-8 minutes, turning occasionally, until tender and nicely charred on the edges. I find that this charring step is what makes the broccoli irresistible.

Make the Creamy Sauce: In a small bowl, whisk together the Greek yogurt, tahini, 1 tbsp of lemon juice, and the chopped fresh herbs. Add 1-2 tablespoons of cold water, a little at a time, until the sauce reaches your desired consistency. Season with salt and pepper to taste.

Assemble the Bowls: Divide the cooked quinoa among four bowls. Top with the grilled chicken strips and charred broccoli. Drizzle generously with the creamy yogurt sauce before serving.