# 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 (optional)
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 or 1 teaspoon dried dill
21 - 1 tablespoon fresh lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper
# Directions:
01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Add chicken breasts and coat thoroughly with marinade. Let stand at room temperature for 15 minutes or refrigerate for up to 2 hours for maximum flavor development.
02 - Rinse quinoa under cold running water. In a medium saucepan, combine rinsed quinoa, water, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover with a lid, and simmer for 15 minutes until liquid is completely absorbed. Remove from heat and fluff with a fork.
03 - In a mixing bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until well combined. Transfer to refrigerator until needed for assembly.
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 golden and cooked through, with an internal temperature of 165°F. Remove from heat and allow to rest for 5 minutes before slicing into strips.
05 - Distribute cooked quinoa evenly among four serving bowls. Top each bowl with sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives if desired, and fresh chopped parsley. Spoon generous portions of tzatziki sauce onto each bowl.
06 - Present bowls immediately while components are still warm. Garnish with additional lemon wedges if desired.
