Mediterranean Chicken and Quinoa Bowl

Step 1: Prepare the Marinade

In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, cumin, paprika, salt, and pepper.

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step 2: Marinate the Chicken

Pour the marinade into a large resealable plastic bag and add the chicken. Seal the bag and shake it gently to coat the chicken. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.

• 1 lb boneless, skinless chicken breasts

Step 3: Bake the Chicken

Preheat the oven to 375°F. Arrange the marinated chicken on a baking sheet and bake for 20-25 minutes, or until cooked through and no longer pink in the center.

Step 4: Prepare the Quinoa

While the chicken is cooking, prepare the quinoa according to package instructions. Once cooked, fluff the quinoa with a fork and stir in the chopped parsley, mint, and dill.

• 1 cup uncooked quinoa
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill

Step 5: Make the Tzatziki Sauce

In a small bowl, combine the Greek yogurt, diced cucumber, dill, mint, lemon juice, garlic, salt, and pepper. Stir until well combined.

• 1 cup Greek yogurt
• 1/2 cup diced cucumber
• 2 tablespoons chopped fresh dill
• 2 tablespoons chopped fresh mint
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step 6: Assemble the Bowls

To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with sliced chicken, cherry tomatoes, diced cucumber, and red onion. Drizzle with tzatziki sauce and serve immediately.

• 4 cups cooked quinoa
• Sliced baked chicken from step 3
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup diced red onion
• Tzatziki sauce from step 5