Creating this Greek Chicken Power Bowl is a straightforward process. Follow these steps for a delightful meal:

Prepare the Quinoa

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a medium saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt.
3. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed.
4. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and set aside.

Marinate and Grill the Chicken

1. In a small bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
2. Place the chicken breasts in a shallow dish or a resealable plastic bag.
3. Pour the marinade over the chicken, ensuring it is well-coated. Let it marinate for at least 30 minutes in the refrigerator.
4. Preheat your grill or grill pan over medium-high heat.
5. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.
6. Remove from the grill and let it rest for a few minutes before slicing.

Assemble the Power Bowl

1. Divide the cooked quinoa evenly into serving bowls.
2. Top the quinoa with slices of grilled chicken.
3. Add diced cucumber, cherry tomatoes, crumbled feta, and sliced olives around the chicken.
4. Drizzle with tzatziki sauce and garnish with fresh parsley or dill.