# What You Need:
→ Lemon Herb Chicken
01 - 4 boneless, skinless chicken breasts
02 - 3 tablespoons olive oil
03 - Juice and zest of 1 lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Quinoa
09 - 1 cup quinoa, rinsed
10 - 2 cups water
11 - 1/2 teaspoon salt
→ Bowl Toppings
12 - 1 cup cucumber, diced
13 - 1 cup cherry tomatoes, halved
14 - 1/4 cup red onion, thinly sliced
15 - 1/4 cup Kalamata olives, pitted and halved
16 - 2 tablespoons fresh parsley, chopped
→ Tzatziki
17 - 1 cup Greek yogurt
18 - 1/2 cup cucumber, grated and squeezed dry
19 - 1 garlic clove, minced
20 - 1 tablespoon fresh dill, chopped
21 - 1 tablespoon fresh lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper
# Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add chicken breasts and coat thoroughly with marinade. Allow to marinate for at least 15 minutes or up to 2 hours for enhanced flavor development.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover with a lid, and simmer for 15 minutes until all water is absorbed. Fluff with a fork and set aside.
03 - In a mixing bowl, combine Greek yogurt, grated cucumber that has been squeezed dry, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Mix until well combined. Transfer to refrigerator until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken breasts on the hot surface and grill for 5 to 7 minutes on each side until cooked through, with an internal temperature of 165°F. Allow chicken to rest for 5 minutes before slicing into strips.
05 - Divide cooked quinoa equally among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and Kalamata olives. Sprinkle with fresh chopped parsley and add a generous spoonful of tzatziki sauce to each bowl.
06 - Serve immediately while warm, with additional lemon wedges on the side if desired.
