# What You Need:
→ Protein & Main
01 - 4 boneless, skinless chicken breasts (about 1.5 pounds) or 16 ounces halloumi, sliced into 0.5-inch pieces
02 - 2 tablespoons extra-virgin olive oil, plus more for drizzling
03 - 2 tablespoons fresh lemon juice
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon ground cumin
07 - 0.5 teaspoon salt, plus more to taste
08 - 0.25 teaspoon freshly ground black pepper
→ Grains
09 - 1 cup quinoa, rinsed and drained
10 - 2 cups low-sodium chicken or vegetable broth
→ Vegetables
11 - 1 medium zucchini, cut into 0.5-inch rounds
12 - 1 red bell pepper, cored and quartered
13 - 1 small eggplant, cut into 0.5-inch rounds
14 - 1 pint cherry tomatoes, whole
15 - 0.5 red onion, cut into 8 wedges
16 - 1 (15-ounce) can chickpeas, drained and rinsed
17 - 1 medium cucumber, diced
→ Toppings
18 - 0.25 cup Kalamata olives, pitted and halved
19 - 0.25 cup crumbled feta cheese
20 - 2 tablespoons fresh parsley, chopped
→ Tzatziki Sauce
21 - 1 cup plain Greek yogurt
22 - 0.5 cucumber, peeled, seeded, and grated
23 - 1 clove garlic, minced
24 - 1 tablespoon fresh lemon juice
25 - 1 tablespoon fresh dill, chopped or 1 teaspoon dried dill
26 - 1 teaspoon olive oil
27 - Salt and pepper to taste
# Steps:
01 - Squeeze excess moisture from the grated cucumber using paper towels. In a bowl, combine yogurt, cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Stir well, cover, and refrigerate while preparing the rest of the dish.
02 - In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken or halloumi and toss to coat. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Toss to coat evenly. Cover both bowls and marinate for at least 30 minutes or up to overnight for more flavor.
03 - In a medium saucepan, bring broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan.
05 - Place marinated chicken or halloumi on the grill. Grill chicken 6 to 8 minutes per side until cooked through with internal temperature of 165 degrees Fahrenheit, or halloumi 2 to 3 minutes per side until golden grill marks appear. Remove and rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on the grates, cook zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas for 4 to 6 minutes, turning occasionally, until tender-crisp and charred in spots.
07 - Divide cooked quinoa among four bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta.
08 - Drizzle each bowl with extra-virgin olive oil and a generous scoop of tzatziki sauce. Garnish with chopped parsley and a squeeze of fresh lemon if desired.
09 - Serve immediately while warm and fresh.
