In a bowl, whisk together olive oil, minced garlic, lemon juice, oregano, thyme, salt, and pepper. Add the chicken breasts and marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
Rinse the quinoa in a fine-mesh sieve until the water runs clear.
In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool slightly.
Preheat your grill or grill pan to medium-high heat.
Grill the marinated chicken breasts for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
Let the chicken rest for a few minutes, then slice or dice into bite-sized pieces.
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and pepper to make the lemon-herb dressing.
In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese (if using), parsley, and dill.
Add the sliced grilled chicken to the bowl.
Pour the lemon-herb dressing over the bowl and toss gently to combine.
Divide the mixture into bowls and serve immediately. You can also chill the bowls for a refreshing cold meal.
Zylo AI 
For meal prep, you can prepare the quinoa, chicken, and dressing ahead of time and store them separately in the refrigerator for up to 3 days. Assemble the bowls just before serving.
Add other vegetables like bell peppers or spinach to customize your bowl.
If you don't have a grill, you can cook the chicken in a skillet on the stovetop.
• Main Course, Bowls (Greek)
• Approximately 550-650 calories
• 25 minutes (Easy)
• 45 minutes
• 12-15
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