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Mediterranean Chicken Quinoa Bowl

Ingredients

• Lemon Oregano Chicken
• ▢ 1 1/2 pounds Chicken Breast Tenders (sub boneless, skinless chicken breast, sliced into strips)
• ▢ Juice from 2 Lemons
• ▢ 1/4 cup Olive Oil
• ▢ 1 Tablespoon Olive Oil
• ▢ 2 teaspoons Dried Oregano
• ▢ 1 1/2 teaspoons Salt
• ▢ 1/2 teaspoons Black Pepper
• Tzatziki
• ▢ 1/4 cup Grated Cucumber (use the small holes of a box grater for this)
• ▢ 1 cup Plain Greek Yogurt
• ▢ 1 clove Garlic, diced
• ▢ 1 teaspoon Lemon Juice
• To Finish the Bowls
• ▢ 1 cup Quinoa
• ▢ 2 cups Stock
• ▢ 1/2 teaspoon Salt
• ▢ 8 ounces Cucumbers, chopped
• ▢ 8 ounces Tomatoes, chopped (I like to use halved cherry or grape tomatoes)
• ▢ 2 teaspoons Red Wine Vinegar
• ▢ Fresh Dill, chopped (optional)
• ▢ Hummus, for serving (optional)
• ▢ Pita Bread, for serving (optional)

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