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Place chicken into a large ziplock baggie or bowl.
Whisk together oil, vinegar, lemon, garlic powder, oregano, basil, dill, and salt.
Pour half over chicken and reserve the other half for the tomato salad.
Let chicken marinate at least a few hours (sealed or covered) in the fridge.
Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.
Dump chicken onto prepared sheet and bake in preheated oven for 12-15 minutes, or until cooked through.
In a medium sized bowl, mix together red onion, peppers, cucumber, tomatoes, olives, and chickpeas.
Toss with reserved marinade.
Assemble the bowls: quinoa, scoop of chicken, scoop of salad, sprinkle of feta, dollop of tzatziki/greek yogurt, side of pita!