Step 1

Place chicken into a large ziplock baggie or bowl.

Step 2

Whisk together oil, vinegar, lemon, garlic powder, oregano, basil, dill, and salt.

Step 3

Pour half over chicken and reserve the other half for the tomato salad.

Step 4

Let chicken marinate at least a few hours (sealed or covered) in the fridge.

Step 5

Pre-heat oven to 425 degrees F and line a baking sheet with a silicone mat.

Step 6

Dump chicken onto prepared sheet and bake in preheated oven for 12-15 minutes, or until cooked through.

Step 7

In a medium sized bowl, mix together red onion, peppers, cucumber, tomatoes, olives, and chickpeas.

Step 8

Toss with reserved marinade.

Step 9

Assemble the bowls: quinoa, scoop of chicken, scoop of salad, sprinkle of feta, dollop of tzatziki/greek yogurt, side of pita!