High-Protein Greek Yogurt Chicken Bowl

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Combine the rinsed quinoa and chicken broth in a small pot. Bring to a boil, cover, reduce heat to low, and simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork.

Toss the diced zucchini and bell pepper on the baking sheet with half of the olive oil, a pinch of salt, and a pinch of black pepper. Roast for 20 minutes until tender and lightly charred at the edges.

Season the chicken breast cutlets with the dried oregano, garlic powder, remaining salt, and remaining black pepper.

Heat the remaining olive oil in a skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Let rest for 3 minutes, then slice.

In a small bowl, whisk together the Greek yogurt, fresh lemon juice, chopped dill, and minced garlic to make the sauce.

Assemble the bowls by dividing the cooked quinoa between two bowls, topping with the roasted vegetables and sliced grilled chicken, and drizzling the yogurt herb sauce generously over the top.