# What You'll 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 Base
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 Sauce
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 lemon juice
22 - 1 tablespoon olive oil
23 - 1/4 teaspoon salt
24 - Pinch of black pepper
# Directions:
01 - Whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken breasts, coating thoroughly. Marinate for at least 15 minutes, or up to 2 hours for enhanced flavor.
02 - Rinse quinoa under cold water. Combine quinoa, water, and salt in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork and set aside.
03 - Combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, olive oil, salt, and black pepper in a bowl. Mix until well blended and refrigerate until serving.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken breasts for 5-7 minutes per side until cooked through, reaching an internal temperature of 165°F. Allow to rest for 5 minutes before slicing.
05 - Divide cooked quinoa among four bowls. Top each with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and fresh parsley. Add a generous dollop of tzatziki sauce to each bowl.
06 - Serve bowls immediately, garnished with additional lemon wedges if desired.
