Mediterranean Lemon Herb Chicken & Quinoa Power Bowls

Cube chicken breasts into bite-sized pieces. In a bowl, whisk together lemon juice, red wine vinegar, olive oil, oregano, chopped parsley, minced garlic, salt, and pepper. Add chicken to the marinade, toss to coat, cover, and refrigerate for at least 1 hour, and up to 4 hours.

While chicken marinates, prepare the yogurt sauce. In a medium bowl, combine Greek yogurt, 1 tablespoon lemon juice, 1 minced garlic clove, and chopped fresh dill. Mix well and refrigerate until ready to serve. This allows the flavors to meld.

💡 Tip: For a thinner sauce, add a splash of water or a little more lemon juice.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.

Preheat your grill or grill pan to medium-high heat. Grill the chicken skewers for approximately 4-5 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

💡 Tip: Avoid overcrowding the skewers; this ensures the chicken cooks properly and develops a nice sear.

Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with the grilled chicken skewers (remove chicken from skewers if desired), halved cherry tomatoes, diced cucumber, and sliced red onion.

💡 Tip: Prepare your bowl components in advance for quick assembly during the week.

Drizzle generously with the prepared yogurt sauce and sprinkle with crumbled feta cheese and extra fresh parsley. Serve immediately.