# 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 can (15 ounces) 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:
01 - Squeeze excess moisture from grated cucumber using paper towels. In a mixing bowl, combine Greek yogurt, cucumber, minced garlic, fresh lemon juice, dill, olive oil, salt, and pepper. Stir until well combined, cover with plastic wrap, and refrigerate while preparing remaining components.
02 - In a large mixing bowl, whisk together 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 3 minced garlic cloves, dried oregano, ground cumin, salt, and black pepper. Add chicken or halloumi and toss to coat evenly. Transfer half of the marinade to a separate bowl and add zucchini, bell pepper, eggplant, cherry tomatoes, red onion wedges, and drained chickpeas. Toss vegetables to coat evenly. Cover both bowls and marinate for at least 30 minutes or up to overnight for enhanced flavor development.
03 - In a medium saucepan, bring 2 cups broth to a boil over high heat. Add rinsed and drained quinoa, reduce heat to low, cover with a lid, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Preheat a grill or grill pan over 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 6-8 minutes per side until internal temperature reaches 165°F. For halloumi: grill 2-3 minutes per side until golden grill marks appear. Remove protein from grill and allow to rest for 5 minutes before slicing chicken if using.
06 - Using a grill basket or placing directly on grates, cook marinated zucchini, eggplant, bell pepper, cherry tomatoes, red onion, and chickpeas for 4-6 minutes, turning occasionally, until tender-crisp with charred spots.
07 - Divide cooked quinoa evenly among four serving bowls. Top each bowl 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 add a generous scoop of tzatziki sauce. Garnish with chopped fresh parsley and squeeze of fresh lemon juice if desired. Serve immediately while warm.
