# Ingredient List:
→ 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 eight 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 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 until ready to serve.
02 - In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken or halloumi and toss to coat. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Toss both until evenly coated. Cover and marinate for at least 30 minutes or up to overnight.
03 - Bring broth to a boil in a medium saucepan. 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.
05 - Place marinated chicken or halloumi on the grill. Cook chicken 6 to 8 minutes per side until internal temperature reaches 165°F. Cook halloumi 2 to 3 minutes per side until golden grill marks appear. Remove, rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on 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 equally among four serving bowls. Top each 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 parsley and a squeeze of lemon juice. Serve immediately while warm.
