Marinate the Chicken: In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken cutlets and toss thoroughly until well coated. Let marinate for 15 minutes at room temperature (or up to 4 hours in the fridge).

Cook the Fluffy Quinoa: In a medium saucepan, bring 1 cup rinsed quinoa and 2 cups organic vegetable broth to a rolling boil over high heat. Reduce heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Sear Chicken to Golden Char: Heat a cast-iron grill pan or skillet over medium-high heat with a light drizzle of olive oil. Add chicken cutlets and sear for 5 to 6 minutes on the first side without moving, flip with tongs, and cook for another 4 to 5 minutes until golden-charred and cooked through (165°F / 74°C internal). Transfer to a cutting board and rest for 5 minutes, then slice against the grain.

Assemble the Bowls: Divide warm or chilled quinoa among 4 serving bowls. Arrange sliced grilled chicken, diced cucumbers, halved cherry tomatoes, kalamata olives, and crumbled feta cheese in neat sections over the quinoa.

Garnish & Drizzle: Add a generous dollop of creamy garlic dill tzatziki in the center of each bowl. Drizzle lightly with extra virgin olive oil, scatter fresh chopped dill, and serve with lemon wedges and warm pita bread!