For the Chicken Marinade:

• 1.5 lbs (680g) boneless, skinless chicken breast or thighs
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt (adjust for low-sodium needs)
• 1/4 tsp black pepper

For the Bowl Components:

• 1 cup cooked quinoa or brown rice
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese (optional)
• 1/2 cup hummus
• 1/2 cup tzatziki sauce
• Fresh parsley or dill for garnish
• Optional: roasted bell peppers or zucchini

Ingredient Notes & Variations:

• Use chicken thighs for extra juiciness.
• Swap quinoa with couscous, rice, or cauliflower rice.
• Make dairy-free by skipping feta and using dairy-free tzatziki.
• Add chickpeas or tofu for a vegetarian version.
• Make spicy with harissa or chili flakes.