# What You'll Need:
→ Protein & Main
01 - 4 boneless, skinless chicken breasts (approximately 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
# Directions:
01 - Squeeze excess moisture from the grated cucumber using paper towels. In a bowl, combine Greek yogurt, cucumber, minced garlic, lemon juice, dill, olive oil, salt, and pepper. Stir until well blended, cover, and refrigerate while preparing remaining components.
02 - In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, oregano, cumin, salt, and pepper. Add chicken or halloumi and toss to coat thoroughly. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Toss vegetables to coat evenly. Cover both bowls and refrigerate for at least 30 minutes or up to overnight for enhanced flavor development.
03 - In a medium saucepan, bring broth to a boil. Add rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is completely absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates or pan surface to prevent sticking.
05 - Place marinated chicken or halloumi on the preheated grill. Grill chicken 6 to 8 minutes per side until cooked through with an internal temperature of 165°F. Grill halloumi 2 to 3 minutes per side until golden grill marks appear. Remove from grill and let rest for 5 minutes. Slice chicken if using.
06 - Using a grill basket or placing directly on the grates, cook zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas for 4 to 6 minutes, turning occasionally, until tender-crisp with charred spots.
07 - Divide cooked quinoa evenly among four serving bowls. Top each portion with sliced chicken or halloumi, grilled vegetables, diced cucumber, Kalamata olives, and crumbled feta cheese.
08 - Drizzle each bowl with extra-virgin olive oil and a generous portion of tzatziki sauce. Garnish with fresh chopped parsley and a squeeze of lemon juice if desired. Serve immediately while warm.
