# 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
# How To Make It:
01 - Squeeze excess moisture from grated cucumber using paper towels. In a bowl, combine Greek yogurt, cucumber, minced garlic, fresh lemon juice, dill, olive oil, salt, and pepper. Stir thoroughly, cover, and refrigerate until ready to serve.
02 - In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves minced garlic, oregano, cumin, salt, and pepper. Add chicken breasts or halloumi slices and toss to coat. Transfer half the marinade to a separate bowl, then add zucchini, bell pepper, eggplant, cherry tomatoes, red onion, and chickpeas. Toss vegetables to coat evenly. Cover both bowls and marinate for at least 30 minutes, or overnight for enhanced flavor.
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 absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork.
04 - Preheat grill or grill pan to medium-high heat. Lightly oil the grates or cooking surface to prevent sticking.
05 - Place marinated chicken or halloumi on the preheated grill. For chicken, grill 6 to 8 minutes per side until internal temperature reaches 165°F. For halloumi, grill 2 to 3 minutes per side until golden grill marks form. Remove to a plate and rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on grates, cook marinated zucchini, eggplant, bell pepper, cherry tomatoes, red 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 protein, 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.
