• 1/4 cup olive oil
• 2 cloves garlic, minced
• juice of 1/2 a lemon
• 1 Tbs red wine vinegar
• 1/2 Tbs dried oregano
• 1/3 cup plain Greek yogurt
• Kosher salt and freshly ground black pepper, to taste

• 1 cup plain Greek yogurt
• 1/2 a cucumber, seeded and grated
• 1 Tbs minced garlic
• 1/2 Tbs dill
• 1 Tbs fresh lemon juice
• 1 tsp lemon zest
• Salt, to taste

To Marinade the Chicken:

In a large ziplock bag, combine all ingredients for the marinade. Place the chicken in the bag and coat with marinade. Seal the bag and place in the refrigerator to marinade for at least an hour, 8 hours max.

To Make Tzatziki:

Start by quartering the cucumber and cutting out the seeds. Grate the cucumber using a large grater. In a bowl or jar, combine the grated cucumber with the Greek yogurt, minced garlic, dill, lemon juice and zest, and salt. Stir to combine, cover, and place in the refrigerator.

To Assemble the Bowls:

Heat a large skillet over medium heat. Remove the chicken from the marinade and place in the pan. Cook the chicken until an internal temperature of 180°F has been reached.

While the chicken in cooking, cook the quinoa according to the package and slice the vegetables.

When the chicken is cooked, slice and divide into 5 portions. Place 1/2 cup of quinoa in the bottom of your bowl. Top with chicken, 1/5 of the veggies, 2-3 tbsp of tzatziki and a sprinkle of feta.