# Required Ingredients:
→ Protein
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds) or 16 ounces halloumi cheese, sliced into 0.5-inch pieces
02 - 2 tablespoons extra-virgin olive oil, plus additional 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
# Preparation Steps:
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 combined, cover with plastic wrap, and refrigerate until ready to serve.
02 - In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and 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, tomatoes, onion, and chickpeas. Toss vegetables until fully coated. Cover both bowls and refrigerate for at least 30 minutes, or up to 24 hours for enhanced flavor.
03 - In a medium saucepan, bring broth to a rolling boil. Add 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. Fluff with a fork and set aside.
04 - Preheat a 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 hot grill. For chicken breasts, cook 6 to 8 minutes per side until internal temperature reaches 165°F. For halloumi, cook 2 to 3 minutes per side until golden grill marks form. Remove to a clean plate and allow to rest for 5 minutes. Slice chicken if using.
06 - Using a grill basket or directly on grates, place zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas on the grill. Cook for 4 to 6 minutes, turning occasionally with tongs, until vegetables are tender-crisp with charred spots on edges.
07 - Divide cooked quinoa equally 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 a generous spoonful of tzatziki sauce. Garnish with chopped fresh parsley and a squeeze of fresh lemon juice if desired. Serve immediately while warm.
