# 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 lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper
# How-To Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice and zest, minced garlic, oregano, thyme, salt, and 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.
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 all water is absorbed. Fluff with a fork and keep warm.
03 - In a mixing bowl, combine Greek yogurt, grated and squeezed cucumber, minced garlic, dill, lemon juice, olive oil, salt, and black pepper. Stir until well blended and smooth. Cover and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Place marinated chicken breasts in the pan and grill for 5 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat and allow to rest for 5 minutes before slicing into strips.
05 - Divide cooked quinoa evenly among four serving bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, olives if using, and fresh parsley. Add a generous portion of tzatziki sauce to each bowl.
06 - Present bowls immediately while warm. Garnish with additional lemon wedges if desired.
