# Directions:
01 - Squeeze excess moisture from grated cucumber using paper towels. Combine yogurt, cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper in a bowl. Stir well, cover, and refrigerate while preparing remaining components.
02 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a large bowl. Add chicken or halloumi and toss to coat. Transfer half the marinade to a separate bowl and add zucchini, bell pepper, eggplant, tomatoes, onion, and chickpeas. Toss to coat evenly. Cover both bowls and marinate for at least 30 minutes, or overnight for enhanced flavor.
03 - Bring broth to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates or pan to prevent sticking.
05 - Place marinated chicken or halloumi on the grill. Grill chicken for 6–8 minutes per side until internal temperature reaches 165°F, or grill halloumi for 2–3 minutes per side until golden grill marks appear. Remove and rest for 5 minutes, then slice chicken if using.
06 - Using a grill basket or directly on the grates, cook zucchini, eggplant, bell pepper, tomatoes, onion, and chickpeas for 4–6 minutes, turning occasionally, until tender-crisp and charred in spots.
07 - Divide cooked quinoa among four bowls. Top each with sliced chicken or halloumi, grilled vegetables, diced cucumber, olives, and crumbled feta.
08 - Drizzle each bowl with extra-virgin olive oil and a generous scoop of tzatziki sauce. Garnish with chopped parsley and a squeeze of fresh lemon if desired. Serve immediately while warm.
